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10 oz Canadian Prime Tenderloin Steak
Canada
Description
Bistrot Paul Bert (Established 1997, Paris, France)
A beloved Parisian bistro celebrated for classic dishes and handwritten chalkboard menus, Bistrot Paul Bert is a hallmark of authentic French culinary tradition.
Our Take on the Steak Au Poivre
Renowned for its melt-in-your-mouth tenderness, the Filet Mignon used for the Steak Au Poivre at Bistrot Paul Bert showcases the art of French steak preparation. We replicate its delicate texture and savory richness using 10oz of Prime Canadian Tenderloin Steak, providing a refined, distinctly French-inspired experience. Bistrot Paul Bert’s Steak Au Poivre is a quintessential French dish featuring a cracked peppercorn crust and creamy cognac sauce to showcase that indulgent peppery heat balanced by the richness of a classic French cream sauce. Should you dine at Bistrot Paul Bert, this menu item would cost 42EUR.
To Prepare:
PAUL BERT STEAK AU POIVRE RECIPE .pdf
Lightly coat both sides of the seasoned tenderloin with crushed black peppercorns, pressing them in to form a crust. Sear in a hot skillet with butter or oil until your preferred doneness, then set the steaks aside. Deglaze the pan with cognac or brandy, add cream, and simmer until thickened to create a rich sauce before returning the steaks to coat and serve.
Recipes for 2 classic Steakhouse sides: The Classic Shrimp Cocktail & The Wedge Salad.
STEAK HOUSE SIDES .pdf
