Bistrot Paul Bert's Pepper Steak, with a Cognac-cream sauce, and Pommes Souffle, adorable balloon-like fries, for this week's French Fridays with Dorie
With its potato crust and pomegranate sauce, this is an elegant way to enjoy filet mignon. It may be the most refined version of "meat and potatoes" you will ever serve your guests.
Elk backstrap medallions quickly marinated in balsamic, olive oil, s&p, and garlic. Then grilled to barely rare over charcoal. Letting go of my cook's ego.