![](https://www.pinterest.com/pin/create/button/?url=https://blythesblog.com/recipe/bistro-pepper-steak/&media=https://blythesblog.com/wp-content/uploads/2020/10/045F4E03-14F4-4C1B-AFDB-7DECED9960BF_1_105_c-768x850.jpg&description=My husband has been watching Chef Stephane from The French Cooking Academy on YouTube. You can learn how to make a pan sauce for steak like the kind you get in a Parisian bistro. Oh, what I would do to be in any Parisian bistro right now!
Anyway, here is the recipe for Bistro Pepper Steak. The key is deglazing the pan. My husband threw in some mushrooms, which are not in the original recipe. You can watch Stephane make it in <a href="https://www.thefrenchcookingacademy.com/author/seoadmin/" target="_blank" rel="noopener" data-cke-saved-href="https://www.thefrenchcookingacademy.com/author/seoadmin/">this</a> video. data-pin-do=)
Bistro Pepper Steak
October 19, 2020
My husband has been watching Chef Stephane from The French Cooking Academy on YouTube. You can learn how to make a pan sauce for steak like the kind you get in a Parisian bistro. Oh, what I would do to be in any Parisian bistro right now!
Anyway, here is the recipe for Bistro Pepper Steak. The key is deglazing the pan. My husband threw in some mushrooms, which are not in the original recipe. You can watch Stephane make it in this video.
- Prep: 15 mins
- Cook: 10 mins
- Yields: 2 Servings
Directions
1Bring steaks to room temperature.
2Rub both sides of the steak with salt and pepper to taste. Leave for at least 10 minutes for the steak to absorb the pepper.
3Thinly dice the shallots, quarter mushrooms if using and ensure that the mise en place is ready.
4On 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.
5When the steak is nearly done, deglaze the pan with the cognac, remove steaks and keep warm in an oven at 160° F.
6Reduce heat under the pan to low and melt butter. Add shallots and mushrooms, if using, and stir in for 5 - 10 seconds
7Add white wine and raise the heat. Deglaze and reduce wine for about 30 seconds.
8Add the stock on high heat, reduce again for about 2 - 2½ minutes to get a syrupy consistency.
9Add cream to taste and to brownness of sauce desired. Reduce again for 1 - 2 minutes.
10Add steaks (including juices) to the sauce in the pan and coat both sides in order to warm them.
11Place each steak on a plate, pour on the amount of sauce desired and serve with potatoes, rice or fries.
Recipe adapted from Stephane, The French Cooking Academy.
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