I have to admit, I actually made this week’s French Fridays with Dorie recipe for the Bistrot Paul Bert Pepper Steak months and months ago right after I received my book. I can’t remember what the occasion was at our house, but it was one of the first recipes I made since the hubs loves pepper steak and in fact the real event was for Dorie’s birthday ‘party’.
I didn’t have the ingredients to make the original sauce that was meant to go with the steak, but had decided to wrap the steaks in bacon and serve them with some mushrooms sliced mushrooms, sauteed in a little butter and sprinkle of salt and pepper. When I added the bacon to the steaks, I did kind of ‘sear’ the bacon all around before trying to cook the steaks. Sacrilegious though it may be to most, we do prefer our steak more toward the well done side, so there was very little pink once I was done cooking, but the steak and frites were fantastic that way too.
I didn’t make as heavy of a pepper crust on the steak as possible, mainly just at the time because I was too impatient with my broken pepper mill and spice grinder both out of commission at the time. The next time I make this for the hubs I will definitely make a thicker crust of pepper because he really does love it that way. We all loved it with the bacon and mushrooms too, but I know he was missing that pepper. I also made the frites as Dorie described in the book as well and we have found they are the perfect way to make fries indeed. As Dorie says, it isn’t really a recipe, but it does involve going with the double fry method (here is a fairly similar link for the perfect french fries).
I seem to be always on the run these days and today seems to be no exception, so I hope you’ll forgive the succinct post – heavens knows I usually ramble on so I’m sure it is nice for a change! 🙂 Please visit the French Fridays with Dorie site to see more pepper steaks and, as always, these recipes can be found in Around My French Table by Dorie Greenspan.