3. Steak Au Pauvre

  • 4 6-8 ounce beef filets
  • 2 tablespoons butter
  • 3 tablespoons crushed black peppercorns
  • ½ tablespoon olive oil
  • 1/3 cup cognac
  • 1 cup beef stock
  • ½ cup heavy ceam
  • Salt to taste

Add French flair to your filets and prepare a bistro favorite: steak au pauvre. To make this continental classic, coat your filets in the cracked peppercorns and season with salt. Heat the butter and oil in a skillet on medium-to-high-heat. Brown the filets on each side until they’re cooked medium rare. Next, prepare the sauce by adding cognac to a hot pan. Ignite it with a long match. The alcohol should cook off after about a minute. Then, add beef stock and cook until it’s reduced to the halfway point. Add cream and stir over low heat until it thickens. Pour atop your steaks.

Beef recipe RapidEye / Getty Images

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