Pepper steak bistrot style

Bistro pepper steak :

How to make a pan sauce for steak.  If you have been to France and ordered a pepper steak in Paris they always seem to taste that little bit different.  In this recipe I am sharing the secrets of the Parisian style pepper steak. 

INGREDIENTS (SERVES 2) 

Multiply the ingredients if you make more. It is best to make it in batches of 2 at a time. 

• 2 steaks (prime cuts) –  I used porterhouse (or New York Strips to Americans), but fillet or rib eyes are great too 
• 1 tablespoon of olive oil for frying 

• 1 small shallot 
• 1 tablespoon butter 
• 100 ml white wine 
• 2 tablespoons cognac  
• 2 tablespoons freshly ground peppercorns 

• 50 to 100 ml heavy whipping cream 
• 100 ml reduced brown beef or veal stock 

INSTRUCTIONS 

• Bring steaks to Room Temperature 
• Rub both sides of the steak with salt and pepper to taste.  Leave for at least 10 minutes for the steak to absorb the pepper. 

• Thinly dice the shallots and ensure that the mise en place is ready. 
• On medium heat warm one tablespoon of oil in a good quality frying pan and on medium heat fry the steak two and a half to three minutes on each side (depending on rareness desired) – ONLY TURN THE MEAT ONCE, and do not move the meat around. 
• When steak is nearly done, deglaze the pan with the cognac, remove steaks and keep warm in an oven at 70C (158F). 
• Reduce heat under the pan to low and melt butter.  Add shallots and stir in for 5-10 seconds 
• Add white wine and raise heat.  Deglaze and reduce wine for about 30 seconds. 

• Add the stock on high heat, reduce again for about 2 – 2 ½ minutes to get syrupy consistency. 
• Add cream to taste and to brownness of sauce desired.  Reduce again for 1 – 2 minutes. 
• Add steaks (including juices) to the sauce in the pan and coat both sides in order to warm them. 
• Place each steak on a plate, pour on the amount of sauce desired and serve with potatoes, rice or fries. 

Bistro pepper steak video recipe:

Stephane