Pepper Steak with Brandy Sauce
The Pepper Steak with Brandy Sauce is a classic of Bistro-style French Cuisine. A thick and juicy steak, adorned by a creamy and fragrant peppercorn sauce, with subtle notes of cognac… It must be enjoyed with a side of French fries, of course!
Bastille Day is just around the corner (it’s July 14)! And what better time than the French National Day to cook the iconic Pepper Steak with Brandy Sauce, with a side of French fries? Or as the French would say, the “Steak Frites”.
“Un Steak Frites, s’il vous plait!”. Yes, if you’re planning a visit to France, you better remember this phrase. Because wherever you’ll go, it would be hard not to find a bistro that serves the Steak Frites.
This truly is a classic and timeless dish, worshiped by the entire French nation. If you’re not planning a visit to France anytime soon (but hopefully you will!), here’s your chance to get a taste of this French bistro staple. But just before we dive into the recipe, let’s read this little recipe introduction, pulled from “Mastering the Art of French Cuisine”, which to me, perfectly summarizes the keys to this dish…
“Steak au poivre can be very good when it is not buried in pepper and doused with flaming brandy that the flavor of the meat is utterly disguised.”
(Very Julia Child, isn’t it?)
And indeed, the pepper steak with brandy sauce is a delectable dish, that can quickly become overwhelming if not served properly.
You know the deal now: respect the proportions and please, do not drown your steak in sauce. Instead, I suggest you serve the sauce on the side (and that way, dipping your fries in the sauce is even easier!) I hope you enjoy this dish as much as I do.
Bon appétit, and Happy Bastille Day!
- Who: Method Place
