Your Own Springtime In Paris

Springtime in the French capital is a glorious time.The trees and flowers are in bloom.It's the perfect time to enjoy a bistro dinner outside.If you can't you can still enjoy a bistro meal such as the classic steak au poivre. It is a delicious way of cooking steaks and surprisingly it can be translated to that other harbinger of Spring - the barbecue.

David Tanis explored this in his A City Kitchen Column in today's New York Times Food section. Steak au poivre has always been a Parisian classic.There are many variations on its' origins, with it being invented between 1919 and 1930.It was first served to American tourists and surprisingly the steaks were American and unfortunately bland Chefs added peppercorns to zing it up.Mr. Tanis goes one step further and adds peppercorns from various areas in South India. He also recommend the peppers from other subtropical regions like Vietnam, Brazil and Indonesia.You can buy them at any spice market or even your local supermarket, (if you 're leery about using exotic peppers, then try a milder blend found in your store's spice and seasoning section). Mr. Tanis also zests his up with the fiery Szechuan peppercorns which are actually berries,The flavor is aromatic and musty,  spicy and sharp.Be judicious if you're using these..They can be also mouth numbing as well..

As for the steak itself , again the suggestion is beef tenderloins but you can also use steaks. For something totally  different, try chicken breasts or even tuna filets.I would recommend tenderized steaks. for steak au poivre. Mr  Tanis gives several suggestions about how to crush the corns. You can use a heavy rolling pin, a mortar and pestle or just a few whacks with a heavy cast iron skillet. Grinding them in a mill is not recommended because they will break the gadget. To prep coat steaks with the crushed peppercorns hand press the ground particles into the meat. Fry in true Gallic style with butter.It's the sauce that makes the dish sing. It starts with the drippings  and more butter. Cognac or bourbon is also added as is crème fraiche .This is poured over the steaks,. Mr. Tanis gice a quick barbecue version too. Nix the sauce and just grill the steaks over coals. , Both the traditional and the grilled would be perfect with julienned or shoestring potatoes however Mr Tanis recommends scallion mashed potatoes  and just asparagus and a garlic laced salad for the grilled steaks.


Steak au poivre is a delicious way to welcome in Spring. Imagine yourself in a bistro , enjoying it and a good red wine.Cest tres magnifique and truly delicious!