French Fridays-Bristrot Paul Bert Pepper Steak

This week there were 2 fabulous chefs in my kitchen.  It was the perfect storm. 

Last week's Celebrity Apprentice featured Omaha Steaks and had Star Jones extolling the virtues of a petit filet in her preparation of a "healthy" meal.  Kinda put me in the mood for a good steak.

Dorie suggested Bistrot Paul Bert Pepper Steak.

The recipe lists filets mignon.  My local grocer called it tenderloin.  There was at least 10 tenderloin filets in the case.  I chose 2 beautiful filets that came in at just under a pound.  Perfect for the 2 of us!

This is a very simple recipe.  But, of course, I could not follow directions.  Instead of cracked peppercorns, I used Montreal Steak Seasoning.  I'm a cheater!  I love that stuff!  And it does have cracked peppercorns in it!   I did apply it in the same way as the recipe directs you to apply the peppercorns!

A quick pan sear on each side then on to a warm platter whilst you drink the deglaze with the cognac and prepare the sauce!

I left the meat to sear about 4 minutes per side. 

"Blue" meat is a new term for me and one that I actually heard twice this week.  The first time on Chopped then again in the preface to this recipe. 

While mine were not blue, they were perfectly rare!  Just melt-in-your-mouth perfection!

Of course I had to try the les frites.  Who doesn't like french fries!  These are so good!

Steamed broccoli and a cold dark ale rounded out this delicious meal.

And the other fabulous chef in the kitchen this week suggested dessert-Francois Payard.

Chocolate Tiramisu?

Yes! Please!