What Is Steak au Poivre?

Steak au poivre is a classic French dish that translates to “pepper steak”. Traditionally made with a tender cut like filet mignon, the steak is seared to perfection and finished with a rich pan sauce made with cognac, cream and crushed peppercorns.

The beauty of this dish lies in the sauce—it’s made right in the same pan used to cook the steaks, so you get all the savory browned bits and juices left behind. This makes the sauce irresistibly good.

With just two main steps—cooking the steaks and preparing the sauce—this recipe is surprisingly quick and approachable. One key tip: have all your ingredients measured and ready to go before you begin. Once the steaks are done, the sauce comes together in about 10 minutes. From there, you can plate the steaks and spoon that velvety, peppery sauce right over the top.

This recipe serves two but can be easily doubled to serve four.

Ingredients You’ll Need for Steak au Poivre

• Steak. This recipe is traditionally made with filet mignons or beef tenderloins. Strip steak (sirloin) or ribeye – which have higher fat contents – work well too.
• Salt. Make sure to salt the steaks generously at least 30 minutes before cooking, to allow for the salt to penetrate the meat and bring out the best flavor of the steak.
• Whole Black peppercorns. Make sure you use freshly ground pepper for fresh taste.The peppercorns get crushed coarsely by hand (this is important!) – so you need a mortar and pestle, a meat pounder or a rolling pin for that. As per tradition, I prefer black peppercorns: bold, with a nice heat. If you prefer a milder taste, you can go with green peppercorns.
• Butter and Olive oil. Used to sear the steaks and create a nice sear. The butter brings richness while the oil stands up to a higher heat point, ensuring the steaks can sear perfectly. I like olive oil but you can also use a neutral oil such as canola.
• Garlic and Shallot. They get sautéed in the steak juices and build the base of the sauce.
• Cognac. It is used to deglaze the pan and add a sweet complexity to the sauce.
• Beef stock. To bump up the beef flavor in the sauce. Ideally use a low-sodium beef stock. 
• Heavy cream. This is a key ingredient in this recipe. Choose a rich, good quality cream with at least 35% m.f. The richness of heavy cream creates a smooth sauce and balances the punch of the crush peppercorns.
• Dijon mustard. A tablespoon of Dijon mustard adds a nice tang and complexity to the sauce.

How to Make Steak au Poivre (Step-by-Step)

Here is a quick rundown of this recipe. You can find the detailed ingredients and instructions at the bottom of this article.

1. Prep the Steaks: Pat steaks dry, season with salt and freshly crushed pepper. Let sit at room temperature for 1 hour.
2. Sear: In a hot skillet with butter and oil, sear steaks 3–4 minutes per side for medium-rare. Transfer to a warm plate and rest under foil.
3. Make the Sauce: In the same pan on medium heat, sauté garlic and shallots, deglaze with cognac, add peppercorns and beef stock. Simmer and reduce. Stir in cream and Dijon, cook until thickened. Season to taste.
4. Serve: Slice steaks, top with sauce, and serve with your choice of sides.

Focus on: Cracking the peppercorns

It’s essential to crack your own peppercorns for this recipe—using a mortar and pestle, a rolling pin, or a meat pounder. My preferred method is to fold the peppercorns in a kitchen towel and crush them with a French rolling pin.

Aim for a coarsely cracked texture: all the peppercorns should be broken open (whole ones are unpleasant to bite into), but not ground into a powder. The finer you grind them, the more intense and spicier the result. I prefer keeping them coarsely cracked to get a bold pepper flavor that’s assertive but not overpowering.

Tips for perfect steaks

• Use near room-temperature steaks for even cooking. Take the steaks out of the fridge at least 1 hour before cooking. This allows them to come back to room temperature and avoids a shock of temperature when placed in the hot pan – which can toughen the meat.
• Salt the steaks 30 minutes before cooking. This gives time for the salt to penetrate the meat and enhance its flavor.
• Use both butter and oil to sear the steaks. This is what works best in my opinion. Butter provides richness and oil stands a higher heat point. This mix helps creates a nice brown sear on the steaks, meaning extra flavor!
• Rest the steaks before slicing them. I like to let the steaks rest on a cutting board under foil for about 10-15 minutes before slicing them. This gives time for the juices to distribute evenly in the steaks, make them more tender.

Frequently Asked Questions

What cut of steak is best for steak au poivre?

Filet mignon and beef tenderloins or filet mignons (the front end of tenderloins) are the best steaks to use for Steak au Poivre. These cuts are lean and full of flavor, with filet mignon being extremely tender.  New York strip or ribeye work well too, but be sure to trim any excess fat or gristle before cooking

What alcohol is best for au poivre sauce?

Cognac is traditionally used for the steak au poivre sauce. This French eau-de-vie brings sweet, warm notes to the sauce. If you don’t have Cognac on hand, Brandy works well too.

Can I make the sauce without alcohol?

The alcohol completely burns off when you cook the sauce. But if you really wish to make the sauce without it, yes you can. You can use more beef broth to deglaze the pan and build the sauce: use 1 cup of beef broth, instead of ¾ cup beef broth + ¼ cup cognac.

Can I make this recipe ahead?

The sauce can be made ahead and gently reheated, but the steaks should be cooked fresh.

Serving Suggestions

This is a great recipe for a special dinner for two or a gourmet lunch. Steak au Poivre is traditionally served with fries, and it also pairs well with green beans almondine, buttered peas, mashed potatoes and crusty French bread on the side to mop up the juices.

I hope you’ll love this steak au poivre recipe as much as I do! If you have any questions, please leave a comment. 

More classic French recipes you may like: 

• Classic Beef Bourguignon
• Classic French Coq Au Vin Rouge
• French Roast Chicken (Poulet Rôti)
• French Beef Daube (Daube Provençale)
• French Tarragon Chicken 
• Simple Chicken Marengo with Mushrooms 

Classic Steak au Poivre

Print Recipe

Serves: 2 Prep Time: 15 Minutes Cooking Time: 15 Minutes 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.8/5

( 8 voted )

Ingredients

2 filet mignons/tenderloin or strip steaks (about 6-8 oz each, 1.5 inches thick)
½ tsp salt
1 tsp freshly ground black pepper
For the sauce:
1oz (30g) whole black peppercorns, roughly crushed
3 tbsp (45ml) extra virgin olive oil
1 tbsp butter
1 garlic clove, peeled and finely minced
1 shallot, peeled and finely minced
¼ cup (60ml) cognac or brandy
¾ cup (180ml) beef stock (ideally, low sodium)
½ cup (120ml) heavy cream
1 tsp Dijon mustard

Instructions

1. Prepare the steaks. Pat the steaks dry with paper towels. Season both sides generously with salt and pepper. Press the pepper onto the steaks so they stick and let sit on the counter for 1 hour.
2. Sear the steaks. Heat up the butter and oil in a heavy-bottomed pan or cast-iron skillet over medium-high heat. Once the oil shimmers, add the steaks. Sear for 3–4 minutes per side for medium-rare (adjust time based on thickness). Transfer steaks to a warm plate and loosely cover with foil. Resting the steaks before slicing ensures the juice are evenly distributed.
3. Make the sauce. Lower heat to medium. In the same pan, sauté the minced garlic and shallot until golden for about 1 minute. Carefully deglaze with cognac, scraping up browned bits. Add the crush peppercorns and beef stock, bring to a simmer and reduce by half. This should take about 4-5 minutes. Add heavy cream and Dijon, stirring constantly until thickened for about 3 minutes. Don’t overcook the sauce—cream can break if boiled too hard or too long. Season with salt to taste.
4. For serving, slice the steaks into strips, place on plates and spoon the warm peppercorn sauce over each one. Serve immediately with French fries, mashed potatoes, or a simple green salad.

Notes...

Once completly cooled, the sauce can be kept in an airtight container in the fridge for up to 3 days. Reheat gently in an saucepan on the stove top over medium-low heat.

The post Classic Steak au Poivre Recipe appeared first on Pardon Your French.

Fresh chestnuts are the stars of this soup. 

Indeed, this soup recipe takes a simplistic approach and is all about allowing the taste of fresh, seasonal chestnuts shine. After being peeled, fresh chestnuts are simmered on their own in an aromatic stock until tender, pureed and enriched with a dollop of cream – and that’s it. The idea is to process fresh chestnuts as little as possible, to keep their taste and unique creamy texture intact. This is why I recommend using the freshest, uncooked, in-shell chestnuts – which will deliver the best flavor. 

However as an alternative, when chestnuts are not in season – for convenience or perhaps for affordability – you can use cooked, peeled chestnuts – often coming in a can, jar or sous-vide. These chestnuts won’t come with the same freshness, but they will still result in a deliciously creamy soup. 

If you opt for cooked chestnuts (canned, jarred or sous-vide), you will then only use about 800g chestnuts, skip step 1 in the recipe, and only boil chestnuts for about 15-20 minutes in step 2 (instead of 20-25).  

How to buy and store fresh chestnuts? 

You can find fresh, in-season chestnuts during Fall and early Winter seasons in your grocery store, farmer’s markets and often Italian grocers. When shopping for fresh chestnuts, look for firm and shiny-looking ones. 

It is little known that chestnuts are highly perishable and best kept in your refrigerator – not on your counter at room temperature, where they can get moldy fast. Once refrigerated, chestnuts will keep fresh for about 45 days. 

How to easily peel fresh chestnuts? 

Once getting your hands on fresh chestnuts, there are two ways to prepare them for peeling: by roasting or boiling them. And because this recipe requires boiled chestnuts, we will focus on the boiling technique. Note that you could also steam chestnuts, but this requires a steamer basket. 

• 1. Score the chestnuts 

To prepare the chestnuts, start by cutting an “x” through the chestnut shells, using a very sharp paring knife. This will let the shell loosen itself from the nut as it cooks. It will also prevent it from exploding (yes, this does happen).

• 2. Boil the chestnuts 

Place the chestnuts in a large pot and cover them with water. The chestnuts should be completely submerged. Bring the water to a boil and simmer for 10 minutes. The shells should start to pull apart and the chestnut turn slightly tender. Drain the chestnuts and transfer them onto a clean kitchen towel. Wrap the towel around the chestnuts; this will keep the steam inside and soften the peels to make them easier to peel later. 

• 3. Peel the chestnuts 

Once the chestnuts are cool enough to handle, start peeling immediately. There is a short window of time between the chestnuts being cool enough to handle but still humid, tender and easy to peel – and too cool that they start to turn dry and the skins are now difficult to peel. 

Peel the chestnuts by pulling on the shells and snapping them off. Also make sure you remove the brown skin underneath the shell (you may need to scratch it off sometimes). 

Once chestnuts are peeled, at this stage, they should be a pale yellow and somewhat tender. But they aren’t tender or tasty enough to be eaten yet. 

So, now it’s time to make soup! 

How to store this Creamy Chestnut Soup

After making (and enjoying) this soup – if you have any leftovers – you can store it in the refrigerator or in the freezer.

• In the refrigerator: store it in an airtight container in the fridge for up to 4-5 days. Reheat your soup portions on the stovetop or in the microwave. 
• In the freezer: store it in a (freezer-friendly) airtight container and place it in the freezer for up to 3 months. To reheat, let the soup thaw in the fridge before heating it through on the stovetop or in the microwave. Stir a few splashes of water or heavy cream to reach your desired soup texture.

Cooking notes: 

• For a lighter version of this soup, you can substitute the heavy cream for milk (full fat or 2% m.f). 
• For serving, I love to top each bowl with a dollop of crème fraiche before sprinkling chopped chestnuts on top – but this is optional. This soup is also lovely topped up with bacon bits, or chopped nuts (ie. hazelnuts, walnuts)
• This recipe requires the use of an immersion hand blender or regular blender.
• This recipes serves 4 medium soup bowls or 6 small bowls. 

More French Soup Recipes: 

• Split Pea Bacon Soup (Potage Saint-Germain)
• Fresh Tomato Velouté Soup
• Classic French Lentil Soup
• Creamy Leek & Potato Soupe (Soupe Vichyssoise) 

Creamy Chestnut Soup

Print Recipe

Serves: 4 Prep Time: 15 Minutes Cooking Time: 40 Minutes 40 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

2lbs (900g) fresh chestnuts (*or 800g peeled, cooked chestnuts - see cooking note above)
3 cups (750ml) low-sodium chicken stock (or vegetable stock)
1 bay leaf
1/2 cup (125ml) heavy cream (35% m.f)
¼ tsp salt
½ tsp freshly ground black pepper
¼ tsp freshly grated nutmeg
Crème fraiche (for garnish)
Chive, finely chopped (for garnish)

Instructions

Step 1 (to unpeel fresh chestnuts, see section above for detailed instructions*) - Score your chestnuts with an “X”, deep enough to cut through the outer skin and transfer the chestnuts to a pot of cold water. Bring the water to a boil and simmer for 10 minutes. Remove the chestnuts from the water, wrap them in a kitchen towel and let cool until cool enough to handle and peel the chestnuts.

Step 2 – Fill a large pot over medium heat with the chicken stock and chestnuts. Add the bay leaf, bring to a boil, lower the heat to medium-low and simmer for 25-30 minutes with a lid on (or only 15-20 minutes if using already cooked chestnuts), until the chestnuts are fork-tender.

Reserve about 4-6 chestnuts aside and chop them roughly (for garnish later). Discard the bay leaf.

Step 3 – Using an immersion blender, mix the chestnuts until smooth. – or, working in batches, purée soup in a blender until smooth and return soup to saucepan. Stir in the heavy cream, salt, pepper and nutmeg. Cook soup for 3-5 extra minutes until slightly thick. If the soup is too thin for your liking, continue to cook it. If the soup is too creamy-thick for your liking, stir in more water or heavy cream, one tablespoon at a time.

For serving, ladle soup into individual bowls. Top each bowl with 1 tablespoon of crème fraiche, chopped chive and the reserved chopped chestnuts. Enjoy immediately.

The post Creamy Chestnut Soup appeared first on Pardon Your French.

As its name suggests, the Gratin Dauphinois hails from the Dauphiné, a former province of southeastern France. Straddling the mountain range of the Alps, the Dauphiné is a region of mountain-style cooking, based on produce that can grow at high altitudes, such as potatoes.

Making a Classic French Gratin Dauphinois at home is an easy, affordable and comforting recipe. Here is the breakdown of this Classic French recipe. 

A proper Baking Vessel

Back in  the days, Gratins Dauphinois were traditionally baked in clay pots. Nowadays, any baking dish in clay, ceramic, glass or oven a Dutch-oven is acceptable. For this recipe, choose one that is big enough to contain 1.65 lbs of potatoes: 1.5 to 2.5 Quarts, but not any bigger. The gratin needs to be at least 3-inches high to be served into hefty slices.

Opt for baking Potatoes

Being the stars of the dish, choosing the right potatoes is of the utmost importance. Opt for baking potatoes that will release a great amount of starch while baking. This will bind all the ingredients together and make for the creamiest gratin.

In France, traditionalists of the Gratin Dauphinois recommend using only specific potato varieties, including the starchy Monalisa, the tender Nicola and older varieties like the Belle de Fontenay or the Charlotte.

In North America, you can also find great varieties to recreate this dish. Opt for fluffy Russets that have the most starch which makes for a creamy sauce, or for Yukon Golds that hold their shape well. For either one, one rule applies: do not rinse the potato slices! You want to keep all the startches in, so they slowly release in the milk and create that signature creaminess.

Combine Milk and Cream

When the Gratin Dauphinois started to become a popular recipe in the 19^th century in France, milk wasn’t exactly as we know it today. Often directly sourced from the local farms, milk was un-skimmed. It was thick, creamy and had a much higher fat content. Nowadays, the use of both 35%mf heavy cream and milk (whole or 2%) is required to create that same creamy consistency in the dish. 

Flavorings: Garlic, Butter & no eggs!

As per tradition, only a few subtle flavors should be added into a Classic French Gratin Dauphinois.

Garlic, instead of being diced and added with other ingredients, is simply rubbed against the walls of the baking dish before filling it with the potatoes and creamy milk. I love how this lends a very subtle garlic flavor to the gratin – just enough to be noticed, yet not too much to be overwhelming.

A pinch of nutmeg and black pepper are also acceptable. Fresh thyme, although stepping away from the traditional recipe, is lovely too.

Some modern recipes by French authorities like Escoffier, Carrier, and De Croze call for the addition of cheese and eggs. I think eggs are de trop, giving the sauce an unpleasant, curdled texture. But I have to admit that I enjoy a light sprinkle of Alpine cheese, such as Swiss Gruyére or Emmental, on top.

Serve it 2 different ways

There are two different ways to serve a Gratin Dauphinois – both equally delicious – so I’ll you decide which one you prefer.

• By the spoon (as pictured here): home cooks, in general, prefer to it serve the dish hot and by the spoon, for creamy and slightly messy platefuls.
• In clean slices: In restaurants, you will more likely find it served cut in clean squares slices. To do so, let the gratin cool completely to room temperature and then pop it in the fridge for at least two hours, or ideally overnight. When ready to serve, cut cleans slices, wrap them individually in foil and re-heat under a hot broiler.

I hope you’ll love this Classic French Gratin Dauphinois recipe as much as I do! If you have any questions, please feel free to leave a comment. 

Cooking notes: 

• This recipe works perfectly for a 10 1/2 inch x 7 1/2 inch (26.7x19cm) gratin dish. Slightly bigger or smaller will work fine too. 

• Classic French Beef Bourguignon
• Braised Rabbit with Prunes (Lapin aux Pruneaux) 
• Braised Chicken Thighs with Garlic and Onion
• Coq au Vin Blanc 

Classic French Gratin Dauphinois

Print Recipe

Serves: 6-8 people Prep Time: 20 Minutes Cooking Time: 1 hour 1 hour

Nutrition facts: 200 calories 20 grams fat

Rating: 4.4/5

( 10 voted )

Ingredients

1.65 lbs baking potatoes, ie. Russet or Yukon Gold
1 cup (240ml/8 fl oz) heavy cream (35% mf)
½ cup (125ml/4 floz) milk, whole or 2%
½ tsp freshly grated nutmeg
½ tsp freshly ground black pepper
1 tsp salt
2 tbsp (28g) butter (salted or unsalted), at room temperature.
1 garlic clove, cut in half
Optional: 1/3 cup (about 40g) Gruyère Cheese, grated.

Instructions

Preheat your oven to 350F (180C), with a rack in the middle.

Step 1 - In a large pot over medium heat, combine the cream, milk, nutmeg, pepper, and salt and bring to a simmer.

Step 2 - Peel the potatoes and thinly slice them, ideally with a mandoline. Drop the potato slices immediately into the milk (to avoid browning). Cover the pot and simmer for 10 minutes, until potatoes are just tender and can be easily pierced with a sharp knife. Stir occasionally to avoid having the potatoes stick to the bottom of the pan. Remove from heat.

Step 3 - Rub the inside of a gratin dish with the cut side of a halved garlic clove. Then, grease the inside of the dish evenly with 1 tablespoon of butter. Transfer the potatoes and milk to the dish and spread them out in an even layer. Dot the top with the remaining 1 tablespoon of butter.

Step 4 - Cover the dish with foil, poke a small hole in the center of the foil (for the steam to escape) and bake for 30 minutes. Remove the foil and sprinkle the grated cheese evenly on top of the gratin. Bake for another 30 minutes (uncovered) until the cheese turns golden. Let the gratin rest for at least 15 minutes before serving.

The post Classic French Gratin Dauphinois appeared first on Pardon Your French.

This classic French savory custard-filled deep-dish French tart is made with a buttery crust, a silky filling of eggs and cream, a healthy amount of spinach and lots of melty Gruyère cheese. It’s an easy recipe that you can enjoy at brunch, lunch or dinner and it’s also perfect to make ahead. Extra points if you make the pie crust from scratch!

Cooking notes: 

• Although you can use a store-bought pie crust for convenience, I think making your pie crust from scratch will go a long way. This only requires about 15 minutes of extra time, and guarantees a crisp buttery crust. I also like to know all the ingredients that are in my pie crust (no additives, no insane amounts of salt, etc.). My pie crust recipe will make enough for a 9-inch pie crust, plus a little extra if you want to make an individual quiche on the side – or keep it in the freezer for another project (well-wrapped in plastic film).
• To make this quiche doable year-round, you can use frozen spinach (same quantity). Make sure the spinach is well thawed and drained. When cooking them in the pan, make sure most of the moisture evaporates.

• For the cheese, I strongly recommend you use Gruyère. This hard Swiss Cheese is a bit pricey but pairs perfectly with spinach. Gruyère Cheese will produce the best nutty taste and melty texture in this quiche. As a substitute, you can choose a hard mild-tasting cheese, such a Comté or a white aged Cheddar (more affordable option). Parmesan is too salty in taste for my liking in this recipe.
• For a lighter filling, you can substitute the heavy whipping cream (35% m.f.) with Half-and-Half (12% m.f.). Another option is to use 150 ml heavy whipping cream (35% m.f) and 150 ml milk (2% or whole milk).
• The amount of filling in this recipe is just right to fill a low-sided 9-inch tart pan. If you have one on-hand, I recommend you use a tart pan  with a removable bottom (like this one), which will support the crust when lifting your tart.

I hope you enjoy this Spinach and Cheese Quiche as much as I do!
Any questions, don’t hesitate to leave a comment.

You may also like:

• • The Quiche Lorraine 
  • Herby Spring Vegetable Jardiniere
  • Ham Cheese Olive Bread
  • Sweet Pea Hame Quiche

Spinach and Cheese Quiche

Print Recipe

Serves: 8-10 Prep Time: 40 Minutes Cooking Time: 45 Minutes 45 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.0/5

( 24 voted )

Ingredients

Pie Crust:
2 cups (260g) all purpose flour
1 tsp salt
2/3 cup (150g) chilled unsalted butter, cut into small cubes
5 tbsp (75ml) cold water
Filling:
2 tbsp (28g) unsalted butter
2 shallots, peeled and thinly sliced
350g fresh spinach leaves (or frozen chopped spinach, defrosted and drained)
1 garlic clove, peeled
4 large eggs
1 1/4 cup (300ml) heavy whipping cream (35%mf)
½ tsp salt
½ tsp freshly ground black pepper
¼ tsp grated nutmeg
¼ tsp cayenne pepper
1 cup (100g) grated Gruyère cheese

Instructions

Make sure your read the cooking notes before you start. 

To make the crust - Mix the flour, salt and butter with your fingers or pulse in a food processor, until you get a crumbly consistency and pea-size bits of butter are still visible. Add the water, one tablespoon at a time, and mix until the dough roughly comes together into a ball; do not over-mix. Add a few more splashes of water if you feel the dough is too crumbly/dry. Wrap the dough in a plastic wrap and chill for at least 30 minutes.

Grease and flour a 9-inch (23 cm) tart pan. Transfer the dough onto a floured working surface and roll it out to a 12-inch (31cm) circle. Transfer the crust to the pan. Cut any excess crust that hangs over the edge, and poke the bottom of the crust all over with a fork. Chill until ready to assemble the quiche.

Pre-heat your oven to 350F (180C) with a rack in the middle. 

To make the filling – In a large saucepan, melt 1 tablespoon of butter over medium heat. Add the shallots and cook for 10 minutes, stirring occasionally, until lightly caramelized. Set aside. Add 1 tablespoon of butter and the spinach leaves to the pan. Poke a fork into a whole garlic clove and use this to occasionally stir the spinach; cook until wilted. Set aside and let cool. Discard of the garlic. When the spinach is cool enough to handle, squeeze it between your hands to drain most of the moisture out over the sink.

In a large mixing bowl, whisk together the eggs, heavy cream, salt, pepper, nutmeg, cayenne and grated cheese.

To assemble – Take the crust out of the fridge. Spread the cooked shallots evenly over the bottom. Spread the spinach evenly on top; try to break apart as many spinach clumps as possible with your fingers. Pour the filling on top; do not fill it to the rim: the filling will lightly puff up as it bakes.

Bake for 45 minutes, until the crust is golden brown and the filling is golden as well. Transfer onto a cooling rack and cool for at least 30 minutes before serving.

Did you make this recipe?

I’d love to know how it turned out! Please let me know by leaving a comment below, rate the recipe and/or share a photo on Instagram: tag @pardonyourfrench  and hashtag it #pardonyourfrench.  Bon Appétit! 

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The post Spinach and Cheese Quiche appeared first on Pardon Your French.

This recipe is the perfect combination of old-school comfort, with tender chicken in a rich creamy sauce, and Summer freshness with the assertive aromatics of tarragon. This is a French family staple that will soon become yours too, I promise!

About French Tarragon 

For this recipe, make sure you get French Tarragon, and not Russian or Mexican (which is sometimes called “impostor” Tarragon). French Tarragon is said to be the “real” tarragon with very aromatic leaves that have a flavor akin to aniseed and licorice.

If you are unsure what type of Tarragon you have, do a taste test. The leaves should have a clear aniseed flavor with a tongue-numbing effect. Now, in my opinion, Russian or Mexican tarragons still have a nice taste, but are slightly more bitter. They also tend to lose their flavor when cooked, so they won’t deliver the signature flavor of this dish. 

Can you make this dish ahead?

Yes, you can absolutely make this dish the day before. A Creamy French Chicken Tarragon is a delicious, hearty and comforting recipe suited for any night of the week. Yet it is a little more impressive than your average chicken stew, so it is also perfect for hosting. I think this dish is actually even better the next day – reheated- which is great to save time when hosting a dinner party. You can make this recipe the day before, and re-heat it on the stove-top over low heat just before serving.

How to serve this dish?

A Creamy French Chicken Tarragon is best served over rice, tagliatelle or buttery mashed potatoes. On the side, you can serve Green Beans Almondine (Haricots Verts Amandine) or grilled asparagus. A crusty baguette on the table is also mandatory for dipping into the sauce. 

How to store this Creamy French Chicken Tarragon ? 

Any leftovers? You can keep it in the fridge for up to 3-4 days. 

• In the refrigerator: let the the dish cool completely and store it in an airtight container in the fridge for up to 3-4 days. Reheat your portions on the stovetop on low heat, so the sauce doesn’t separate. 
• I don’t recommend freezing this dish. Saucy dishes made with dairy don’t handle the thawing process very well.

Common Questions

Can I use dairy-free alternatives for this recipe?

I have never personally made this recipe dairy-free, but I would suggest 1 of 2 things. First is to just omit the cream, as it isn’t absolutely vital to the dish (but will alter it some). Second, there is a suggestion in the comments that Silk’s Heavy Whipping Cream Alternative works well in this dish, without curdling. I do not at all recommend Almond Milk as it will curdle.

Can this dish be made ahead of time?

It can. I have more than once enjoyed this dish as lunch at the office the day after making it. The one thing you will have to be ok with, is the skin on the chicken will no longer be crispy if made ahead. Not a huge deal, but if being made for a special event, I would opt to make it just before serving.

I don’t have any tarragon, what can I use as an alternative?

In my honest opinion, nothing. This recipe relies on a very limited amount of ingredients, and the flavour of tarragon is extremely important to it. It is not a substitutable herb like others can be. You could omit the herb altogether, but would be left with an extremely simple tasting dish.

Cooking notes & Substitutions: 

• French Chicken Tarragon is meant to use a whole bird, cut into pieces. I recommend you buy the best quality bird you can find. A locally raised and free-range one is ideal. Bone-in pieces truly impart so much flavor to this dish, so I recommend you go this route. If you are shy about butchering the chicken, you can ask your butcher to cut the chicken into 6 pieces: 2 quarters, 2 wings and 2 breasts (and keep the carcass to make stock!).
• For convenience, you can use 6 chicken pieces (ie. thighs, quarters or breasts) instead of a whole chicken divided. 
• I recommend you salt your chicken beforehand (at least 1 hour before), to allow the salt to penetrate the meat. If you’re interested in knowing more about how salt is used to build and enhance flavor in food (especially for meats), I recommend the book Salt, Fat, Acid, Heat by Samin Nosrat.
• Leaving the skin on the chicken is essential to this recipe. The chicken will be first cooked, skin-side down, in the pan. The fat from the skin will melt and render into the pan. It is then used to caramelize the onion and garlic, and as a base for the sauce. It will contribute greatly to building flavors in this dish. You can choose to remove the skin later on – in your plate, once the dish is served.
• For the white wine, I recommend you choose one that is dry and crisp, such as Sauvignon Blanc, Pinot Grigio, Pinot Gris or Pinot Blanc.
• For this recipe, you will need a large skillet or Dutch oven (with a lid) that can go from the stove-top to the oven. 

I hope you’ll love this Creamy French Chicken Tarragon (Poulet à l’Estragon) recipe as much as I do! If you have any comments, please leave a comment. 

More Chicken recipes you may like: 

• Classic French Roast Chicken
• Classic French Coq Au Vin Rouge
• Poule Au Pot (Chicken in a pot)
• French Chicken And Mushroom Pie (Tourte)
• Classic French Coq Au Vin Blanc
• Chicken Breasts in Creamy Mushroom Sauce
• Simple Chicken Marengo with mushrooms 
• Chicken Chasseur (Classic French Hunter’s Chicken)
• Braised Chicken thighs with garlic and onion

Creamy French Chicken Tarragon

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Serves: 4-6 people Prep Time: 20 Minutes Cooking Time: 1hr 10min 1hr 10min

Nutrition facts: 200 calories 20 grams fat

Rating: 3.9/5

( 57 voted )

Ingredients

1 whole chicken, cut into 6 pieces
2 tsp salt
1 tsp freshly ground black pepper
2 tbsp (28g) butter (unsalted)
1 medium onion (or 2 shallots), peeled and sliced
2 garlic cloves, peeled and diced
1 cup (250ml) chicken stock
½ cup (125ml) dry white wine
2 tbsp fresh tarragon, chopped (+ extra for garnish) 
½ cup (120g) heavy cream
More salt, pepper to taste

Instructions

Make sure you read the cooking notes before you start.

Step 1 – One hour prior to cooking, rinse the chicken under cold water and pat-dry thoroughly with paper towel. Season each piece with salt and pepper on both sides. Set aside, at room temperature.

Pre-heat your oven to 375°F (190°C) with a rack in the middle.

Step 2 – Heat up a large oven-safe frying pan (or skillet) over medium heat with the butter. When the butter is sizzling, place the chicken pieces in, skin-side down. Cook for about 10 minutes, without touching, until the chicken skin is golden brown and the chicken is ¾ done; just firm. Flip the chicken pieces and cook for 10 more minutes. Transfer the chicken to a plate and cover with foil. Keep the pan hot and do not rinse it (keep the chicken drippings in).

Step 3 - Add the onion and garlic to the pan. Cook for about 10 minutes, stirring occasionally, until the onion is lightly caramelized. Nestle the chicken pieces back into the pan, on top of the onion. Sprinkle with the chopped tarragon. Pour the chicken stock and white wine into the pan. Bring to a simmer and transfer the pan into the oven for 30 minutes (covered). 

Step 4 – Take the pan out of the oven, back onto the stove top at medium heat. Transfer the chicken to a plate and cover with foil again. Stir the cream into the pan. Bring to a simmer and keep stirring until the sauce thickens (this could take 7-8 minutes). Place the chicken thighs back into the pan and cook for 5 more minutes. 

For serving, sprinkle chicken pieces with fresh tarragon leaves.

The post Creamy French Chicken Tarragon (Poulet à l’Estragon) appeared first on Pardon Your French.

If you’re looking for a no-fuss, delicious and slightly fancy recipe for your Valentine’s Day dinner (or any dinner date), this just may be the one!

The popular French duo of fish and leek fondue.

Fish fillets with leek fondue is a popular association in French cooking. But I have to say today’s recipe includes a few of my own personal twists. The leek fondue, made of slowly caramelized leeks stirred with some cream (as per usual), is spiked with some lemon and orange zest.  This adds a nice zing and balances the richness of the cream and butter.

After cooking the leeks on the stove top until “melty”, the fish gets nestled on top and everything is ready to go in the oven. At this point, I like to add lemon slices and a heavy sprinkle of sesame seeds for nutty notes and a subtle crunch.  

This Sesame Sole Fillets with Leek Fondue recipe looks and tastes a bit sophisticated, but it’s actually a very simple to achieve. You can create the whole dish in one pan – if you choose one that goes from the stove top to the oven – and all in under one hour.

Cooking notes:

• I highly recommend opting for organic citrus fruits, since we’re using sliced lemons and orange zest.
• The leek really needs to get utterly tender on the stove top before you add the cream. Do not rush this process – it is very worth it.
• Including 2 tbsp of heavy cream is enough for me to create a creamy leek fondue. But feel free to add an extra tbsp if you wish.
• This recipe is tailored for sole fillets, which are very delicate and thin. If you wish to use another type of fish, I recommend you stick to another flatfish – such as flounder or fluke. For “meatier” fish, such as thicker salmon fillets, the cooking time may need to be longer for the fish to be cooked through.

I hope you’ll love Sesame Sole Fillets with Leek Fondue as much as I do! This is a simple yet chic recipe that is perfect for Winter. It will easily feed 2 people. You can also double the quantities, if you opt for a larger pan.

You may also like:

• Bacon Wrapped Chicken Breasts in Grape Sauce 
• Simple Chicken Marengo with Mushrooms
• Cod Provençal with Tomatoes, Capers and Olives
• Slow-Cooker Beef Bourguignon

Sesame Sole Fillets with Leek Fondue

Print Recipe

Serves: 2 Prep Time: 20 Minutes Cooking Time: 50 Minutes 50 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.4/5

( 10 voted )

Ingredients

3 tbsp butter (45g) (salted or unsalted)
1 medium sized onion, peeled and sliced
1 garlic clove, peeled and diced
2 medium-size leeks (about 500g total)
½ tsp lemon zest
½ tsp orange zest
Salt, to taste
Freshly ground black pepper, to taste
2 Sole fillets (about 175g each)
1 tbsp sesame seeds
2-3 tbsp heavy cream (35%) (30-45ml) 
½ lemon, sliced in rounds

Instructions

Make sure you read the cooking notes before you start.

Pre-heat your oven to 350F (180C) with a rack in the middle.

Step 1 – Heat up a large oven-safe frying pan (or skillet) over medium heat with 1 tablespoon of butter. When the butter is foaming, add the onion and garlic. Cook for about 5 minutes, until the onion is glistening and starts to caramelize. Add 2 extra tablespoons of butter, the leeks, lemon zest, orange zest, salt and pepper to taste. Cook for about 15 minutes, stirring occasionally, until the leeks are caramelized and “melty”.

Step 2 – While the leeks are cooking, prepare the sole fillets. Pat dry the fillets with paper towel and season on both sides to taste, with salt and pepper. Sprinkle sesame seeds on each fillet.

Step 3 – Stir the heavy cream into the caramelized leeks, carefully place the sole fillets on top and nestle lemon slices into the leek fondue and on top of the fillets. Bake for 30 minutes (no lid) until the fish is just cooked. Let rest 5 minutes before serving.

Did you make this recipe?

I’d love to know how it turned out! Please let me know by leaving a comment below, rate the recipe and/or share a photo on Instagram: tag @pardonyourfrench  and hashtag it #pardonyourfrench.  Bon Appetit! 

The post Sesame Sole Fillets with Leek Fondue appeared first on Pardon Your French.

This recipe gives you one of my favorite takes on the classic Blanc-Manger – topped with fresh strawberries. The creaminess of the Blanc-Manger pairs wonderfully with the juicy chunks of tangy strawberries.

The Origin of Blanc-Manger

The Blanc-Manger is an old and quite unusual dessert, finding its roots in Medieval times. In the 14^th century, it was a savory side dish made from jellified chicken broth.

The recipe travelled throughout time, to eventually become the sweet and simple dessert that we know today – which is more suited to today’s palates. Because of its simplicity, this white dessert is often served with sweet syrups or fruits for added color and taste. It is however somewhat forgotten in metropolitan France, giving way to more popular creams like coconut flan, pots de crème or the infamous Crème Brulée. It is however one of the most popular desserts in the French Caribbean islands, where it is made with coconut milk, concentrated milk, lime, vanilla and rum.

The Ingredients of a Blanc-Manger

As its name suggests, a “Blanc-Manger” (meaning “white dish” in Old French) should be made with only white ingredients. Following this single rule, you can find Blanc-Manger made in different ways: with dairy milk, almond milk, coconut milk, with or without heavy cream, with gelatin, arrowroot or cornstarch, etc.

This recipe is a classic take on the Blanc-Manger, and one of its simplest versions too: made with almond milk, almond extract, heavy cream, sugar and gelatin to set.

Most Blanc-Mangers are made in big molds but can be very tricky to flip and unmold even for expert bakers. So I wanted to create this version to be served in 4 to 6 individual cups for ease of making and convenience to serve.

• Almond milk – Make sure to use unsweetened almond milk, or the dessert will be far too sweet.
• Almond extract – A concentrated liquid made from bitter almond oil, almond extract gives this classic Blanc-Manger its signature flavor. Be sure to only use ¼ teaspoon of the extract, as its flavor packs a real punch.
• Heavy cream – In France, crème Fleurette is largely used for making a Blanc-Manger. This specific type of heavy cream is made from the cream that rises to the top of the milk. Crème Fleurette is usually around 30-35% milk fat, so you can use heavy cream or whipping cream as a substitute in North America.
• Gelatin – For setting the Blanc-Manger, you can use either powdered gelatin or sheets. Gelatin powder is simply gelatin that has been dried and ground, while sheets is gelatin that has been dried in a flat sheet. Sheets are known to result in a more transparent dessert than powder, but this dessert is meant to be all white, so this visual detail doesn’t really matter here. Sheets are most commonly used in France, but using powder is perfectly fine too. You can follow the classic ratio that one tablespoon of powdered gelatin equals 4 gelatin sheets.

How long can you keep Blanc-Manger?

• Any leftovers? You can cover the individual Blanc-Manger with plastic film and let them in the fridge for up to 3 days. 
• I do not recommend to freeze Blanc-Manger. As with most desserts made with dairy, the freezing and thawing process will seriously alter the texture. 

Common Questions

Can I use dairy milk or another non-dairy milk (ie. soy milk) instead of Almond Milk?

Yes, you can. The golden rule for a blanc manger recipe, no matter which milk you opt for, is to never boil the milk and heavy cream. You just need to slowly simmer the liquids and whisk for 2 minutes, to allow the sugar and gelatin to fully dissolve.

Do note that almond milk is the best suited for this recipe. You can use other dairy milk or non-dairy milk but the flavor profile of the dessert will change slightly.

Can I enjoy Blanc-Manger with other fruits?

Yes, absolutely! My favorite way to enjoy blanc manger is topped with fresh strawberries, but feel free to swap for blueberries, raspberries, diced stone fruits or whatever soft fruit is in season.

Final tips:

• Make sure your use unsweetened almond milk, or the dessert will be too sweet.
• This dessert needs to set overnight in the fridge so make sure to plan ahead.

I hope you enjoy this Almond Blanc-Manger with Strawberries recipe as much as I do! Any questions, don’t hesitate to leave a comment.

More Strawberry Recipes you may like: 

• French Strawberry Tart (Tarte a la Fraise)
• Strawberry Rhubarb Crisp
• Strawberry Flaugnarde
• Strawberry Charlotte Cake 
• Strawberry Rhubarb Galette
• Breton Pound Cake with Summer Berries
• Strawberry Jam
• Strawberry Rhubarb Crisp

Almond Blanc-Manger with Strawberries

Print Recipe

Serves: 4-6 individual pots Prep Time: 20 Minutes Cooking Time: 20 minutes 20 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.9/5

( 8 voted )

Ingredients

1+2/3 cup (400ml) almond milk, unsweetened
1/3 cup + 1 tbsp (100ml) heavy cream (35% mf)
¼ tsp almond extract
½ cup (100g) sugar
1 packet gelatin (1 tbsp) or 4 sheets
1 lb (454g) Strawberries, washed, hulled and quartered
1 orange, zested
2 tbsp (30g)sugar

Instructions

Step 1 - In a medium sized saucepan, over medium heat, whisk together the almond milk, heavy cream, almond extract, sugar, and gelatin*. Bring to a slow simmer and whisk for 2 minutes, until the sugar and gelatin have fully dissolved. Remove from the heat and let sit for 15 minutes.

(*If you are using gelatin powder, add it directly into the liquid. If using gelatin sheets, allow them to soak in a bowl of cold water for 10 minutes beforehand. When soft, wring them out and add them into the liquid.)

Step 2 - Fill 4 individual glasses or ramekins with the Blanc-Manger liquid, up to ¾ of the way full. Allow them to cool to room temperature completely before transferring into the fridge. Chill overnight (at least 12 hours).

Step 3 - The next day, two hours before serving, prepare the strawberries. Place the strawberry quarters in a bowl, top with orange zest and sugar. Stir and allow to sit on the counter for 2 hours, until the strawberries soften lightly and release some liquid.

Take the Blanc-Mangers out of the fridge and top each one with 2 to 3 spoons of the strawberries. Serve immediately.

The post Almond Blanc-Manger with Strawberries appeared first on Pardon Your French.