FFWD: Bistrot Paul Bert Pepper Steak

This pepper steak was delicious. I'm a big pepper fan and I can still remember the first time I used freshly ground pepper to cook with. I was in my first apartment and cooking for myself. I had bought my very own salt and pepper set and I could not get over how aromatic that pepper was. I had no idea it could smell so fragrant or that it could be spicy. The powder in the spice rack I was used to was nothing like this.

In the tradition of buying myself new toys to put in my kitchen, I got a mortar and pestle to grind spices with. I have a coffee grinder dedicated to spice grinding, but by pounding the pepper out by hand, I was able to get a very coarse texture. That would have been hard to do with a grinder.

I've never been a filet mignon kind of girl. I prefer a rib-eye or a strip steak, like what you see here. There's so much flavor in these cuts and you get more meat for your money. These steaks cooked up beautifully and were a great weeknight meal.

For my side dish, I made Dorie's pancetta green beans, a recipe I skipped out on earlier in the groups' rotation. They were delicious and a nice accent to the meal. This was my first time cooking with brandy. I was nervous about flaming the alcohol, since I have wooden cupboards above my stove. Instead, I simmered the brandy to burn off the alcohol and proceeded with the recipe. It was the easiest, most delicious sauce. My husband especially likes the combination of a creamy sauce with a peppery kick. The sauce was creamy, but not too heavy and the meal overall was something very special.

Check out the other meals the bloggers made this week over at French Fridays with Dorie and stop by next week to see what's cooking from Dorie's book, Around My French Table.