DAY 2 IN PARIS.

So here we are still in Paris,thinking of what to eat,well i was thinking we could try out the french steak recipes.The French are all about a few things The first thing as i said before who can remember? yes butter,cheese,wine.With these few things coming first they don't joke with their steak too.So today we are going to be making the famous steak au poivre. The steak au poivre also known as the pepper steak consists of a steak usually a filet mignon coated with peppercorns.The sauce is usually deglazed with brandy and beef stock. I made a few adjustments to the dish. I left out the brandy so lets call my steak au poivre the non-alcoholic version.The ingredients are simple.I used the new york strip also known as the sirloin steak for this recipe. Heat up butter in a pan and season steak with salt to taste. Place steak in the pan and make sure you hear that sizzling sound that's when you know the steak is going to brown perfectly. 6-7 minuets should be enough to brown each side perfectly.Set aside and allow to rest.Melt butter in the same pan,about a tablespoon.Add minced onions and garlic,scrape off the goodies left behind from braising the steak and allow onions to brown a little.When you notice caramelization add the peppercorns.At this point the next steps is a dash pf brandy,white wine or any wine of your choice.So instead of the alcohol i added apple juice. Apple juice or grape juice is a perfect substitute for brandy or white wine.Add about half a cup.Then add about a quarter of a cup of beef stock and allow the sauce to reduce.About a minute or so should be enough for the sauce to thicken.Last but the not least a tablespoon of high quality cooking cream.Remove from the heat and drizzle over steak.This beauty can be severed with mashed potatoes,roasted vegetables or a sweet potato mash.So there we have it our second dish from France.See you guys next Tuesday.

NOTE: Make sure your steak is dry before throwing it in the pan,moisture does not allow the steak to brown perfectly.