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French Cookery

Peppercorn Steak (Steak Au Poivre)

J. R. Ransom
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Peppercorn Steak (Steak Au Poivre)A five-star recipe for New York Strip steak with an incredible cream sauce cooked with green peppercorns, onions, shallots, butter, and cognac. The green peppercorns, combined with cognac, adds an exceptional flavor to this savory sauce. This is a recipe that is sure to become a favorite!

Whenever someone asks me "what is your favorite dish?" I always tell them "a Steak Au Poivre" which is a Peppercorn Steak. I love it with the filet mignon, I love it with a New York strip, I love it with a t-bone steak, I love it with the duck, I love it with the tuna. It's the sauce that I love so much. I'm going to show you how to make it.

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Preparing French Onion Soup

J. R. Ransom
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French Onion SoupThe classic onion soup with Gruyere cheese.

 Hi, I'm Maria and I love to cook. Someone asked if I could post a recipe for French Onion Soup, so I'm going to go ahead and do that and make French Onion Soup for dinner tonight.

To get started, I've melted about a tablespoon and a half of butter in my soup pot. And I've peeled and very thinly sliced, into 1/8" half moons, five Vidalia onions. Now the secret to good French Onion Soup is to caramelize the onions and you shouldn't hear that sizzling sound - let me turn my heat way down. You want to do this over very, very low heat, stirring occasionally, and it takes quite a while for the onions to caramelize.

As I put the onions into the pot, I'm separating them so that the slices separate into half rings. And you just want to get all your onions in the pot. And you do want to stir them periodically.

 

 

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