Bistrot Paul Bert Pepper Steak

29 faves
Nutrition per serving    (USDA % daily values)
CAL
1303
FAT
317%
CHOL
215%
SOD
19%

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Ingredients for 4 servings

About 1 tablespoon black peppercorns, preferably Sarawak pepper (it’s what’s used at Paul Bert), or a mix of peppercorns

4 filet mignons, each 1- to 1 1/2-inches thick

1 tablespoon mild oil, such as grapeseed or canola

1/2 tablespoon butter

1/4 cup cognac or other brandy (plus a splash more if desired)

1/2 cup heavy cream

Salt

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