French Bistro Fare: Filet of Beef Au Poivre, Mixed Baby Greens with Mustard Vinaigrette and Warm Goat Cheese Crouton

I had a dream early Saturday morning that I got off a plane and was in Paris!  Not Paris, Indiana but Paris, France.  I was so excited, I started running down the Champs Elysees exclaiming at the top of my lungs with the most awkward French accent,  "I'm in Paris, I'm in Paris!" When I awoke from this wonderful dream,  I was obviously disappointed that it was, in fact, just a dream, but the joyous feeling lingered. So, I decided that if I could not be in Paris for real, I would at least attempt some French Bistro food in my own kitchen, complete with French music and a glass (or two) of a perfect Bordeaux.

I started this version of Filet of Beef Au Poivre by drying the steaks and tieing a string about the middle of the steak just so that it keeps it's shape.  Next, I cracked a handful of black peppercorns and pressed them into each side of the steak with little French sea salt.  I let them sit for about 10 minutes for the flavors of the peppercorns to get into the meat.  Next, I preheated a skillet over medium high heat with a tablespoon each of butter and olive oil.  I seared the meat in the pan and let it cook for about 5 minutes per side for medium rare.  I let the meat rest, tented with foil for a minute while I made the sauce. 

I poured out all the fat except for about 1 tablespoon and added 1/3 cup of Cognac.  Off the heat, I lit the liquor, stepped back and let it burn itself out after just a minute.  Then, I added about 3/4 cup of heavy cream and, over medium heat, let the sauce reduce until it was thick.  I added 1 tablespoon of Cognac to the pan, a bit of salt, some cracked black pepper and returned the steak to the pan for just a minute.  Plated the steak and poured over some of the remaining sauce. 

The salad was simple mixed baby greens dressed lightly with a mustard vinaigrette made with Dijon mustard, honey, red wine vinegar and extra virgin olive oil and seasoned with salt and pepper.  The greens and the vinaigrette cut through the richness of the beef dish perfectly.  A lovely way to end my make believe I'm in Paris day.   Maybe...hopefully, someday I'll get there for real!!!