Current Issue
BB Past Issues
A Note From Marcy
Complete Recipe Index
Subscribe to BB
Subscriber Sign In
Free BB Classics
About Us
Contact Us
When Bakers Write - Features
Scent of A Baker
Music and Dance
Product Reviews

Not to be confused with steak and green peppers, this classic French bistro is beef at its finest. It features a pan-saute rib eye steak (or any prime, thick cut, boneless steak you prefer) with a brandy and red wine sauce, garnered by deglazing the pan. It is absolutely mouth watering and as good, if not better, than any restaurant could do. Use the best peppercorns you can find (Spices Etc or Penzeys but do find great pepper -not supermarket peppercorns), a good pepper mill or better yet, use a mortar and pestle to crush the peppers coarsely or put the peppercorns in a small plastic bag and crush them with a rolling pin to release the emphatic, pepper aroma and taste.  And don't skimp on the beef. Buy a great, tender, properly aged cut. I serve this with classic double fried French fries, asparagus or green beans and a tossed baby greens salad, with balsamic vinaigrette, fresh garlic croutons and slivers of chevre (goat cheese). Bake or provide a warm, sour dough bread on the side.  For a garlic version of this (untraditional but good), add a mashed clove or two of  garlic inn the pan just before making the sauce. For the beef bouillon, use unsalted or a better quality prepared beef bouillon. The best pan for this, by the way, is Viking Range Cookware - their 11 inch, non stick or stainless frypans. The pans are deep (no spattering), and wash up (even the stainless stell one) as if it was never used. Heavy-bottomed, it allows the steaks to cook through without burning them. The well designed handled makes getting the steaks in and out of the oven a breeze. The best cookware I've tested in about 5 years. www.VikingRange.Com


If you are already a yearly subscriber, click here to sign in.

Please Note: Recipes are not refundable. Once purchased, you have 24 hours to access your recipe.

If you want to purchase this one recipe French Bistro 5-Star French Pepper Steak, click here to purchase at $2.49 per recipe.

Hi there, fellow home and pro baker and fan of great recipes….

This very special, original recipe you requested and is describe above is available for
$2.49 U.S. via our BetterBaking.Com Pay-By-Recipe feature.  


Unlike our free recipes, most of our Recipe Archive recipes are available one at a time. Just pick and choose which recipe you want. Then click on the Paypal button and you will receive the information you need to retrieve the recipe as soon as your Paypal payment is processed (usually instant). You can save the recipe or print it out and you have access to the recipe for 1 day. Each recipe is a separate purchase.  


All our recipes have a unique, descriptive headnote describing what that recipe is about. You find recipes by searching buy category by putting a search word in the search box on the Complete Recipe Archive page.  


These recipes are for your use only. We ask that you honor our copyright by not sharing your password, nor posting the recipes elsewhere on other websites, nor reprinting them. These recipes are the intellectual property of Marcy Goldman & BetterBaking.Com. If you need assistance with any recipe, please do contact us. We advise you store or file your recipes as you purchase them.


Happy Baking from,

Marcy Goldman

Head Baker, Editor, and Host

Est. 1997


Printer-Friendly VersionRecommend This Page