Definitely a celebratory entree, this Bistrot Paul Bert Pepper Steak from Dorie Greenspan is both simple to make and elegant.

Dorie’s time in Paris inspired this Skillet Filet Mignon that’s drizzled with a rich cream sauce. It’s her version of one her favorite beef dishes enjoyed at the charming Bistrot Paul Bert in the 6th arrondissement.

 

Bistrot Paul Bert Pepper Steak sliced and drizzle with pan sauce with a green salad on a white plate

 Pepper Steak with Beef Tenderloin

I was delighted when this exquisite Bistrot Paul Bert Pepper Steak recipe made the French Fridays with Dorie April rotation. April brings a lot of celebrations at our house:  Bill and Nick’s birthdays, our wedding anniversary (25 years on the 5th!), and often Easter. With these special dates comes a need for winning meals. I served these tender beef filets with sauteed mushrooms, broccoli, and new potatoes, this was a feast worthy of all of our special occasions. Dorie did not disappoint.

Bistrot Paul Bert Pepper Steak served on a white plate drizzled with pan sauce

Serve with the Sauce of Your Choice

A senior member of the family, who will remain nameless, preferred ketchup with his pepper steak; but did enjoy the cognac cream sauce as well. This is a quick, delicious entree that will return to our dinner menu frequently. It received thumbs up from the four carnivores in the family. If you know my picky family, this is a ringing endorsement!

I wish I could say the same about the beets and mushrooms, but you can’t win them all! You can find this pepper steak recipe in Around My French Table or in the Houston Chronicle.

Pepper Steak on a white plate with mushrooms, beets and broccoli

 

Pepper steak sliced and fanned out on a white plate and drizzled with sauce