This classic French dish from the bistros of Paris to my kitchen to hopefully, yours.
Beef cattle in France are not the same as in other parts of the world. The main cattle races in France are the Charolais, Limousine and the Blonde d’Aquitaine. These cattle are for the most part grass-fed and their meat is lean and tougher than one might expect in a large cut of grilled meat. That said, when this beef is prepared and accompanied correctly, it is absolutely delicious and you will digest it well.
On cooking time. Most French steak connaisseurs would never think of having a steak cooked more than rare or medium rare: I’ve only heard foreigners order meat bien cuit (well done). True steak lovers order their meat bleu “blue”, meaning beyond rare, slightly seared on each side.
To emphasize just how far this can go, I’ve been offered Fluvermal anti-tapeworm pills by a fellow diner on my way out of a restaurant…you may even see a poster advertising these pills on the side of a pharmacy. Probably the only country in the world where people knowingly expose themselves to a dangerous food-borne illness for reasons of taste alone (though there is that Sardinian cheese with the worms…).
To prepare the perfect steak au poivre, you will need: