The Steak au Poivre at Bistrot Paul Bert: Even in the contemporary
dining paradise that is the 11th Arrondissement, it's impossible to deny
the appeal of an old-school French bistro. Bistrot Paul Bert has long
been adored by locals and discerning tourists, who compete for seats in
its three bustling dining areas.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Steak Au Poivre
Categories: Beef, Vegetables, Booze, Dairy, Herbs
Yield: 4 servings

2 tb Mixed peppercorns; long
- pepper, Pondicherry, cubeb
- and Tasmanian black pepper
4 Strip steaks; 1 1/2" thick,
- 12 oz each
Salt
1 tb (to 2 tb) oil
1 lg Shallot; fine sliced
1/3 c Cognac or brandy' more for
- finishing sauce
2 c Good-quality brown veal or
- beef stock
1/3 c Heavy cream
2 tb Green peppercorns in brine;
- rinsed, drained

Set the oven @ 400ºF/205ºC.

Crush the peppercorns between two layers of a kitchen
towel with a rolling pin. Season both sides of the
steaks with salt and sprinkle evenly with the crushed
pepper, pressing gently so that it adheres.

Set a large, heavy saute pan over medium-high heat and
add 1 tablespoon vegetable oil. When the oil starts to
smoke, add two of the steaks to the pan and sear until
browned, about 2 minutes a side. Transfer to a rack set
in a shallow roasting pan. Repeat with the remaining
steaks, adding more oil to the pan if necessary. Put in
the oven to finish cooking. For medium-rare meat, remove
the steaks when the internal temperature registers 135
degrees on a meat thermometer (10 to 12 minutes). Cover
loosely with aluminum foil and let the meat rest for at
least 5 minutes.

While the steaks are in the oven, reduce heat under the
pan to low and add the shallot. Cook, stirring
frequently, until lightly browned, about 3 minutes. Add
the Cognac (be careful, as it may ignite) and reduce by
half, about 2 minutes. Add the stock and increase heat
to medium. Simmer until thickened and reduced by about
half, 8 to 10 minutes. Remove from heat and stir in the
cream and green peppercorns. Season with salt if
desired. Cover and keep warm.

When ready to serve, return the sauce to a bare simmer
over medium heat and add a splash of Cognac. Spoon the
sauce evenly over the steaks and serve immediately.

By: Merrill Stubbs

Yield: Serves 4

RECIPE FROM: https://cooking.nytimes.com

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