Bistrot Paul Bert pepper steak from Around My French Table: More Than 300 Recipes from My Home to Yours (page 238) by Dorie Greenspan

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Les frites; Go-with-everything celery root puree; Broth-braised potatoes; Salty-sweet potato far

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variations.

  • mharriman on February 27, 2019

    Ho hum. That was my reaction to this recipe. I made a special trip to buy the cognac and was surprised that it barely registered in the flavor of the sauce. I chose to simmer rather than flame the sauce, but don’t think that would change the flavor of the cream sauce That much. My beef deprived husband (we’re trying hard to follow a reduced beef diet), on the other hand, very much enjoyed his steak, although conceded he’d had much better sauces and pepper steaks than the one he was eating. This isn’t a recipe I’ll be repeating. Much better filet mignon recipes in my Cooking Light cookbook.

  • sarahcooks on March 04, 2012

    This is a pretty straight forward preparation, but since my husband scorched our cupboards by adding the cognac to the pan when it was still too hot, I thought I should add a note saying you should let your pan cool before putting in the alcohol. It wasn't my favorite steak preparation either. I think the cream dulled the flavor a bit, I think I would rather have a plain wine reduction.

  • Delys77 on October 17, 2011

    This was better than the Les Halles version as it called for much less pepper and than did the trick. Added a bit of lemon to the sauce to cut the fat a bit, and popped the steaks in the oven for a few minutes to get a better temperature.

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