If you’ve only ever had a classic beef stew, take this as your sign to try its more elegant, creamy French cousin!

What is Blanquette de Veau?

Blanquette de Veau is a French veal stew built around a pale, creamy sauce rather than a dark, browned one. The name comes from “blanc”, meaning white; “blanquette” roughly translates to “little white one,” a nod to how light and delicate the finished dish looks.

That paleness isn’t an accident: the veal is gently poached in stock from the very start, never seared, so no browning ever enters the pot. The meat is then reserved on the side, and the broth is bolstered with a white roux (butter and flour) and enriched with white crème fraiche and egg yolk, before returning the meat to the stew.

This is what sets it apart from other French classics like Beef Bourguignon, Lamb Navarin or Chicken Fricassée, which all begin by browning the meat in butter before they braise.

What veal cut is best for Blanquette? (with my tips for American shoppers)

The traditional French recipe calls for a mix of three cuts of: épaule (shoulder), flanchet (flank/breast), and collier (neck). These are combined on purpose: the shoulder gives you tender bites, while the flank and neck are fattier and full of connective tissue that melts into the poaching liquid and makes the stock (and eventually the sauce) richer and silkier.

Here’s how to find the equivalents at a US grocery store or butcher counter:

• Shoulder (épaule): The easiest one. Look for “veal shoulder roast” or already-cubed “veal stew meat”. Most grocery stores carry this.
• Breast (flanchet): Veal breast is the closest match. It’s fattier and more gelatinous than shoulder, so it’s worth asking for even if it’s not on the shelf. Most butchers can cut it on request.
• Neck (collier):  I think this is the hardest to track down in a regular supermarket. A specialty or ethnic butcher will usually have it, or you can order it online from a source like D’Artagnan or Marx Foods.

This step is optional, but you can also throw in a bone marrow. As it melts into the poaching liquid, it adds even more richness and depth of flavor.

In comparison to beef, veal is more fine-grained and has a more delicate texture and flavor, which makes it perfect for being cooked “en Blanquette”. No matter which cut you choose, slice the veal into 2-inch chunks – no smaller, as the cubes will shrink slightly as they cook.

The simplified version: if a three-cut mix feels like too much of a hunt, veal shoulder alone (or pre-cut “veal stew meat”) works perfectly well on its own.  you’ll just get a slightly less rich stock. Adding even a little veal breast into the mix noticeably improves the sauce’s body.

One thing to avoid: don’t reach for veal cutlets or scaloppine. Those are lean, quick-cooking cuts meant for pan-searing, and they’ll turn dry and stringy after an hour and a half of simmering.

Butcher tip: if the French names draw a blank stare, just ask for “veal for stew” or “veal for blanquette”: most butchers will know to combine a leaner cut with a fattier one.

How to make Blanquette de Veau (step by step)

Making Blanquette de Veau involves 4 simple steps. Here’s a quick overview before you get started. For the full ingredient list and detailed instructions, see the recipe card below.

Step 1 – Poach the veal and vegetables to make stock. 2-inch chunks of veal, vegetables (carrots, leek, clove-studded onion, garlic, celery) and aromatics (thyme, bay leaves) are slow-simmered in water with white wine and lemon juice for about 1 ½ hours, until the veal is fork-tender. Skim off any foam that rises to the top: this is what keeps your stock clean. 

When the meat and veggies are tender, remove them from the liquid and chop veggies. Strain the liquid and reserve: this is your stock to build the sauce. 

Step 2 – Sauté the mushrooms. While the veal cooks, sauté the mushrooms separately. This extra step gives the mushrooms more flavor and a better texture. Adding them directly to the broth can leave them bland and rubbery.

Step 3 – Make the creamy sauce. Make a roux with butter and flour, and whisk slowly into the prepared stock to build your Blanquette sauce. Add in crème fraiche, lemon juice and egg yolk to make it rich and creamy.

Traditionally, the egg-and-cream liaison is added at the very end, after the meat and vegetables are returned to the sauce. I prefer to add it before: I find it easier to incorporate evenly and gives me more control over the consistency of the sauce.

Step 4 – Bring everything together. Return meat, vegetables and cooked mushrooms to the sauce. Gently warm everything together.

Tips for the best Blanquette de Veau

• Choose a mix of cuts (shoulder, flank, neck) for the best texture. In my experience, shoulder alone can turn stringy.
• Don’t cut the veggies (carrots, leeks) too big at first. They will simmer for 1 ½ hrs, so small cuts risk turning mushy. Keep large pieces and cut them into bite-size parts once cooked (before returning to the sauce).
• Slow simmer not boiled. When poaching the meat and veggies for about 1-hour 1/2, you should never reach a boiling point. Always keep the heat low and gentle, so the meat cooks slowly and turns tender – not rubbery.
• Skim thoroughly during poaching. Use a slotted spoon or small mesh sieve to skim the top of the simmering stock and discard of rendered fat and brown bits. This one step is the difference between a restaurant-pale sauce and a murky one.
• Strain the stock before making the sauce. A finely strained stock creates a smoother, more refined sauce and removes any small pieces of vegetables or aromatics.
• Never let the sauce boil after adding the cream and egg yolks (the liaison), or it will curdle or split. Always keep the heat low and gentle.
• Don’t forget the lemon. A final touch of lemon juice brings brightness to the creamy sauce and keeps the dish from feeling too rich.

What to serve with blanquette de veau

A Blanquette de Veau is traditionally served with steamed white rice in French restaurants. I sometimes like to serve it with boiled potatoes, which soak up the sauce beautifully. Green beans or a simple green salad on the side is always nice through the richness. Of course, your favorite crunchy loaf of bread always goes well!

Make-ahead tips

If you’re serving Blanquette de Veau for guests, most of the work can be done the day before:

• Poach the veal and vegetables for 1½ hours. Cool and refrigerate them, along with the strained stock. The flavors actually improve overnight.
• Sauté the mushrooms and refrigerate them separately.
• Just before serving, make the roux and creamy sauce, then add the egg-and-cream liaison.
• Gently reheat everything together in the sauce until warmed through.

Storage and reheating

Store in an airtight container in the fridge for up to 3 days. Reheat very gently over low heat, stirring often, and never let it boil. I don’t recommend freezing once the egg-yolk liaison has been added, as the sauce can separate on thawing.

Frequently Asked Questions

What does “blanquette” mean?

“Blanquette” translates to “little white one,” referring to the pale color of the sauce — the meat is poached rather than browned, which keeps everything light.

What’s the best cut of veal for blanquette?

A mix of shoulder, flank, and neck gives the best balance of tenderness and flavor. Shoulder alone works too, but the mix produces a richer stock.

What’s the difference between blanquette and fricassée?

Fricassée starts by browning the meat in butter before braising; blanquette poaches the meat from the start, which is why its sauce stays so pale.

Can I freeze blanquette de veau?

The poached veal and stock freeze well on their own. I’d avoid freezing after the egg-yolk liaison has been added, as it can separate when reheated.

Can I substitute chicken for veal?

Yes, this same method is the base for blanquette de volaille (chicken blanquette), a common and equally classic variation.

I hope you’ll enjoy this Blanquette de Veau recipe as much as I do. If you have any questions, feel free to leave a comment and I’ll be happy to reply! Bon appétit! 

Blanquette de Veau (Classic French Veal Stew in White Sauce)

Print Recipe

Serves: 4 Prep Time: 20 Minutes Cooking Time: 2 Hours 2 Hours

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

For the veal & veggies:
2.6 lb (1.2 kg) veal (shoulder, flank, and/or neck), cut into 2–2½ inch (5–6 cm) cubes
1 tsp salt
1 cup (250 ml) dry white wine
About 6 cups (1.5L quarts) cold water
4 carrots, peeled and cut in half
1 leek, white part only, cut in 3
1 onion studded with 5 cloves (spice)
1 small celery stalk, with leaves
4 garlic cloves, whole and peeled
4-5 bay leaves
4-5 thyme branches
1 lemon, juiced
Salt and pepper

For the garnish:
10½ oz (300 g) button mushrooms
1 tbsp butter, for cooking

For the white sauce:
4 tbsp / ½ stick (60 g) butter
½ cup (60 g) flour
¼ tsp freshly grated nutmeg
¾ cup + 1 tbsp / about 7 fl oz (20 cl) heavy cream or crème fraîche
2 egg yolks
2 tbsp (30ml) lemon juice
Salt and pepper

Garnish:
Chives, chopped
Lemon zest (optional)

Instructions

1. Poach the veal. One hour before cooking, remove the veal from the refrigerator, season with salt, and let it sit at room temperature. Place the veal cubes in a large pot and add the carrots, leek, celery, clove-studded onion, garlic cloves, bay leaves, thyme, lemon juice, salt, and pepper. Add the white wine and about 6 cups (1.5 L) of water, or just enough to cover the veal and vegetables. Cover the pot and bring to a gentle simmer over low heat. Once simmering, cook for about 1½ hours, or until the veal is fork-tender. As it cooks, occasionally skim off and discard any foam or impurities that rise to the surface.
2. Cook the mushrooms. While the veal simmers, sauté the mushrooms in butter over medium-high heat until tender and golden. Set aside.
3. Strain and reserve. Once the veal is tender, remove the meat and vegetables with a slotted spoon. Chop the carrots and leeks into bite-size pieces, and set aside, covered, to keep warm. Discard of the onion, thyme and bay leaves. Strain the poaching liquid through a fine mesh sieve, and reserve: this is your stock for the sauce.
4. Make the roux. In a clean Dutch-oven or large heavy-bottom skillet, melt the butter over medium heat. Whisk in the flour and nutmeg, and cook for 1–2 minutes, stirring constantly, without letting it color: you want a pale, blond roux.
5. Build the sauce. Gradually whisk in the reserved poaching liquid, one ladleful at a time, until the sauce is smooth and velvety. Simmer gently for 10–15 minutes, stirring occasionally, until thickened. Cue for thickness: Dip a spoon into the sauce and run your finger across the back. The sauce should coat the spoon evenly and hold a clear line where your finger passes through.
6. Add the liaison. In a small bowl, whisk the egg yolks with the cream and the 2 tablespoons of lemon juice. Temper this mixture by whisking in a ladle of the hot sauce, then pour it back into the pot. Cook gently over low heat, stirring constantly, until the sauce thickens slightly: do not let it boil, or the yolks will curdle. Taste sauce and adjust seasoning if needed, with salt and pepper.
7. Bring it together. Return the veal, carrots, and mushrooms to the sauce. Warm through gently for a few minutes without ever boiling.
8. Garnish and serve. For serving, ladle blanquette into serving bowls with white rice or boiled potatoes and garnished with chopped chive and lemon zest (optional). 

 

The post Blanquette de Veau (Classic French Veal Stew in White Sauce) appeared first on Pardon Your French.

Embrace this Spring classic, fit for Easter celebrations or any festive gathering!

What is a Lamb Navarin stew (Navarin d’Agneau)?

Lamb Navarin is a classic French stew that showcases the rich taste of lamb with the sweetness of vegetables, stewed in a light broth flavored with herbs and spices.

Like most rustic French recipes, the choice of vegetables and fixings may vary slightly depending on the cook, the region or the season. But this recipe is particularly popular during Spring, which is coincidentally lamb season. Also as such, it is often made with spring produces like turnips, carrots, peas and new potatoes.

This recipe is known for being a maintstay in French cooking schools, as it is a great introduction to how to build a French stew. First, you brown the meat. Then you add vegetables in a specific order. Finally, you add liquid and slow-cook everything together until the meat falls apart and the flavors meld.

In my books, this is one of the staple French stews to have in your cooking repertoire, along with the Beef Bourguignon and the Coq Au Vin.

The History behind the dish

It is said the name “Navarin” originates from the 1827 Battle of Navarin in the harbor of Navarin, Peloponnese, during the Greek War of Independence. It was a significant victory for the French, Russian and English coalition against the Turkish-Egyptian fleet of the Ottoman Empire.

To celebrate, French admiral Henri de Rigny instructed his chef to prepare a lavish dish for his soldiers. Drawing inspiration from local Turkish-style cuisine, the chef used lamb and an array of colorful vegetables to craft a deliciously saucy dish for the occasion – giving birth to the now famous recipe. 

Why you’ll love this recipe

A Lamb Navarin is a fairly easy, one-pot stew recipe that boasts loads of vegetables. In fact, it boasts more vegetables than your classic stew, which I love!

I also love that the sauce is made with a combination of white wine and stock, making for a lighter stew, compared for instance to a Beef Bourguignon – which is made with red wine and a touch heavier.

So, if you’re looking for a one-pot stew recipe that is comforting and hearty, but lighter than your classic beef stew, you’ll love this one!

Ingredients you’ll need for this Lamb Navarin Stew (Navarin d’Agneau)

Like many stews, lamb navarin requires patience and care, but no difficult techniques nor ingredients. Here is a detailed look at the ingredients needed.

1. Lamb. Lamb shoulder is often considered the best cut for stews. It has a good amount of marbling, which adds flavor and keeps the meat moist during the slow cooking process. Ask your butcher to trim the larger fat pieces and to cut the meat into 2-inch (5cm) chunks – slightly larger than for your classic beef stew.
2. Vegetables. Onions, carrots and turnips are staples of a Lamb Navarin. When making it in the Spring, new potatoes, pearl onions and peas are also included, adding variety and color to the stew. Note that you can use fresh or frozen peas. Lastly, while some recipes call for simmering the pearl onions in the stew, I prefer to cook and caramelize them on the side to add delicious bursts of sweetness.
3. Tomato paste and flour. These two ingredients are used to thicken the sauce.
4. Stock. For the broth, opt for a low sodium chicken or vegetable broth.
5. White wine. Along with the broth, white wine is added to create the liquid in which the meat and vegetables stew. Choose one with a lighter body and high acid to balance out the richness of the meat: I recommend Pinot Blanc or Sauvignon Blanc.
6. Seasoning and herbs: Very simple seasonings (salt and pepper) and classic French herbs (bay leaf, thyme, parsley) are traditionally used for a Lamb navarin, letting the flavors of the lamb and fresh seasonal vegetables shine.

Overview: how to make Lamb Navarin

Here are the directions for making this recipe. You can find the list of ingredients and detailed instructions in the recipe card at the bottom of this article.  

1. Brown the lamb pieces. The lamb is first browned in oil, contributing to the rich flavor of the sauce. Do not rush this process and make sure the pieces bear a nice brown crust before adding the first set of vegetables.
2. Add the vegetables. Garlic, onions and carrots are added to the meat and are sauteed quickly. You then add tomato paste, flour, broth, wine and start simmering all the ingredients together.
3. Add more vegetables. New potatoes and turnips are added about 15 minutes before the end of the cooking time. Peas are added just a few minutes before serving. Follow these different ingredient intervals to have properly cooked vegetables that keep their optimum shape and flavor.
4. Garnish, season and serve. Lastly, I like to serve this dish garnished with caramelized pearl onions and fresh herbs just before serving.

Frequently Asked Questions

Are the peas mandatory for this dish?

Mandatory, no. Traditional to the dish, yes. As with any dish, don’t feel obligated to add ingredients you don’t like. If peas aren’t your thing, leave them out and add a few more carrots instead. Or cook the peas on the side for those who do enjoy them!

What if I can’t find lamb shoulder?

No problem, both lamb leg and lamb neck are excellent substitutes for lamb shoulder. Those are also tougher, marbled cuts that can stand up to the longer cooking meant for a stew. Lamb neck may also be a cheaper option where you are, albeit more difficult to find outside of a butcher shop.

I don’t like or want alcohol in the dish, what can I do?

Aside from the traditional explanation of “the alcohol will cook out of the dish”, if you do not want to add the wine, you can replace it with chicken stock. Just please be aware it will alter the taste of the dish, as wine imparts a nice sweetness and complex flavors.

How to store leftovers

• To refrigerate: If you have any leftovers, simply store them in an airtight container in the refrigerator for up to 3 days.
• To freeze: Ensure the dish is cooled completely, and then placed in an airtight and freezer friendly container. To use, allow to thaw overnight in the fridge. Then, reheat ideally on a stovetop over medium-low heat until ready to serve.

Serving suggestions:

This stew definitely boasts more vegetables than your classic stew, making it a balanced meal in itself. You can simply serve it with crusty bread on the side for mopping the delicious sauce!

If you would like to serve it with a side, I suggest Green Beans Almondine, Vichy carrots or Potato Gratin Dauphinois.

And like most stews, a Lamb Navarin is even better reheated the next day.

Audrey’s Tips

• This is a recipe perfect for 6 people. You can easily double it to for a larger crowd.
• You can swap and mix the seasonal vegetables to your liking. Note that 2.7lbs of vegetables vs. 2.2lbs of lamb meat is a great ratio.
• With no less than 2.7lbs of vegetables (or 7 different vegetables), this stew recipe has a bit of a lengthy ingredient list. But trust me here, once you’ve done your shopping for all the ingredients, you’ll have achieved the biggest part of the job.

I hope you’ll enjoy this Lamb Navarin (Navarin d’agneau) recipe as much as I do! If you have any questions, please leave a comment. 

More French stews to try: 

• Classic French Beef Bourguignon 
• Classic French Coq Au Vin Rouge 
• Flemish Beef and Beer Stew (Carbonnade)
• Classic French Coq Au Vin Blanc
• Sausage Rougail (Creole Sausage stew)
• Classic French Hunter’s Chicken Stew (Poulet Chasseur)
• French-style Braised Oxtail (Queue de Boeuf aux carottes)

Lamb Navarin (Navarin d'agneau)

Print Recipe

Serves: 6 Prep Time: 20 Minutes Cooking Time: 1H20 1H20

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

2.2 lbs (1kg) lamb shoulder, skin and fat trimmed, cut in 2-inch cubes
1 tsp salt
½ tsp ground black pepper
1 tbsp (15 ml) extra virgin olive oil
3 carrots (300g), peeled and cut in large sticks
1 large onion, peeled and sliced in half rounds
3 garlic cloves, peeled and minced
1 tbsp (14g) tomato paste
4 tbsp (30g) all-purpose flour
1 bay leaf
3-4 thyme sprigs
2/3 cups (150 ml) white wine
4 cups (950 ml) chicken or vegetable stock, low sodium
About 12 new potatoes (400g)
2 medium turnips (200g), cut in large chunks
Peas, fresh or frozen (200g)
10 pearl onions, peeled and cut in half
2 tbsp (28g) butter
2 tbsp (25g) sugar

For garnish: A handful of fresh parsley, stemmed and leaves

Instructions

Half an hour before cooking, take the lamb out of the fridge, season it with salt and pepper and leave it on the counter to rise slightly in temperature.

Step 1 - Heat up the olive oil in large heavy bottom pot (or Dutch oven) over medium-high heat. When the oil is sizzling, add the lamb cubes and brown them for about 3 minutes on each side. Do not rush this process, the lamb pieces should develop a nice brown crust.

Step 2 - Once the lamb is browned, add the carrots, onion and garlic. Stir and sauté for 2 minutes. Add the tomato paste and stir to coat. Add the flour, stir to coat and until no dry flour remains. Add the bay leaf, the thyme, the white wine and stock. Stir, cover with a lid and bring to boil. When the liquid is boiling, lower the heat to medium-low and simmer for 45 minutes.

Step 3 - Add the potatoes and turnip and simmer for 15 minutes. Finally, add the peas and cook until they rise to the top (1-2 minutes for fresh peas, 3-4 minutes for frozen). Taste and adjust seasoning if needed.

Step 4 - In a separate pan, heat up the butter, sugar, pearl onions and 3 tablespoons of water over medium heat. Let the butter and sugar melt and slowly caramelize the onions. Cook until all the water is evaporated and onions are caramelized. This can take up to 8-10 minutes. 

For serving, ladle the navarin into serving bowls, dress with a few caramelized onions and fresh parsley leaves.

The post Lamb Navarin (Navarin d’agneau) appeared first on Pardon Your French.

The Origin of the Dish

“Coq au Vin” was originally developed to cook the tough meat of an older rooster – and to make it more enjoyable. In many ways, the dish reminds me of “Beef Bourguignon” – a staple recipe of the Burgundy region – as the meat is braised low and slow in wine. But several French regions are claiming paternity of the Coq Au Vin dish – including Burgundy – but also Auvergne, Alsace and Champagne. All around France, the basic components of the Coq au Vin remain the same: chicken on the bone and  wine – with each region using their own local wine, making it an even greater classic of French cuisine, in my opinion.  

The Recipe

This Coq Au Vin Blanc is one of my favorite chicken recipes. I am sharing here my authentic recipe for Coq Au Vin Blanc, with bone-in chicken pieces braised low and slow in white wine and brandy. You will find all the traditional fixings around it, including salty bacon, sweet onions and carrots, plump little button mushrooms, whole glistening shallots and herbs.

This dish has a big reputation, and I am going the very traditional route here. But, you will quickly realize how it is a very approachable recipe. All the ingredients, techniques and instructions are straightforward and easy to complete. Read the cooking notes, take it step-by-step and you’ll be all set for success.

This is a truly delicious, hearty and comforting recipe– yet a little more impressive than your average chicken stew. I think it is perfectly suited for hosting, as it tastes even better the next day. You can make this recipe the day before, and re-heat it before serving. It’s best served over mashed potatoes, large tagliatelle pasta, or white rice. A crusty baguette on the side is mandatory for dunking into the sauce. 

Cooking notes: 

• I recommend you buy the best quality bird you can find. A locally raised and free-range one is ideal. 
• A Coq Au Vin is meant to use a whole bird, cut into pieces. Bone-in pieces truly impart so much flavor to this dish, so I recommend you go this route. You can ask your butcher to cut the chicken into 8 pieces: 2 drumsticks, 2 thighs, 2 wings and 2 breasts. Or you can do it yourself (it is much easier than what you think!) – you can watch this video to guide you. Make sure you keep the carcass to make chicken stock. 
• I recommend you take the chicken pieces out of the fridge at least 2 hours before you cook them, to allow them to get close to room temperature. Pat the chicken dry very thoroughly, which will make for an extra-crisp skin when cooking.
• In France, “lardons” are used in this recipe. Lardons is slab bacon sliced into matchsticks. We’re using bacon here to recreate lardons sticks.  
• 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. Although in Alsace, they make “Coq Au Riesling”, using slightly sweeter Riesling wine – and it is truly delicious too! 

I hope you’ll love this Coq Au Vin Blanc recipe as much as I do!

You may also like:

• Bacon Wrapped Chicken Breasts in Grape Sauce 
• Simple Chicken Marengo with Mushrooms
• Braised Chicken Thighs with Garlic and Onion
• Slow-Cooker Beef Bourguignon

Coq Au Vin Blanc

Print Recipe

Serves: 6 people Prep Time: 30 minutes Cooking Time: 1 Hour 1 Hour

Nutrition facts: 200 calories 20 grams fat

Rating: 4.0/5

( 44 voted )

Ingredients

1 whole chicken (about 4lbs), cut in 8 pieces (see cooking notes)
Salt and black pepper, to taste
1 tbsp butter (14g), salted or unsalted
4 ounces bacon (4 strips/115g), sliced into 1/2-inch thick matchsticks
1 yellow onion, peeled and diced
1 garlic clove, peeled and finely chopped
1 large carrot or 2 medium (250g) cut into 1-inch thick rounds
¼ cup (62.5ml) Brandy or Cognac
½ bottle (375ml) dry white wine
1 cup (250ml) chicken stock
8 sprigs thyme
For the mushrooms:
1 tbsp butter (14g), salted or unsalted
227g button mushrooms, whole
6-8 pearl onions or small shallots, peeled
To finish:
1 tbsp butter (14g), salted or unsalted, at room temperature
1 tbsp flour

Instructions

Make sure you read the cooking notes before you start. 

Step 1 – At least 2 hours before you start cooking, rinse the chicken pieces thoroughly and pat them dry all over with paper towel to remove any excess moisture. Season with salt and pepper on both sides. Be generous and make sure to get inside all the nooks and crannies. Set aside to "warm" to near room temperature. You can prep your veggies (carrots, onions, etc.) in the meantime. 

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

Step 2 – In a large heavy-bottom skillet (or oven-safe pan), melt 1 tablespoon of butter and cook the bacon sticks over medium heat for 7-8 minutes until crispy. Set aside on a plate; do not wash the skillet. 

Step 3 – Place the chicken pieces into the skillet and cook for 5 minutes on each side, until the skin is golden. Set aside with the bacon; do not wash the skillet.  

Step 4 – Add the carrots, onion and garlic to the skillet and cook for about 10 minutes, stirring occasionally with a large wooden spoon, until lightly caramelized. Pour in the brandy (or cognac) and chicken stock, wine, and stir to combine – make sure to scrape off the bits from the bottom of the skillet. Add the chicken pieces back into the skillet and top with the bacon and sprigs of thyme. Bring to a simmer, cover with a lid and place in the oven. Cook for 30 minutes, until the chicken is cooked through and no longer pink in the middle.

Step 5 – While the chicken cooks in the oven, melt 1 tablespoon of butter in a pan over medium heat. Cook the mushrooms and shallots for about 10 minutes, until cooked through. 

Step 6 – Remove the chicken from the oven. In a small bowl, mash together 1 tablespoon of butter and 1 tablespoon of flour and stir into the skillet with a fork (lumps may form at first, but they will dissolve as you stir). Add the pearl onions and mushrooms, and simmer over medium heat  for about 10 extra minutes for the sauce to thicken slightly. 

Season to taste with salt and pepper, and serve alongside white rice or mashed potatoes. 

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! 

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Bastille Day is just around the corner (it’s July 14)! And what better time than the French National Day to cook the iconic Pepper Steak with Brandy Sauce, with a side of French fries? Or as the French would say, the “Steak Frites”.

“Un Steak Frites, s’il vous plait!”.

Yes, if you’re planning a visit to France, you better remember this phrase. Because wherever you’ll go, it would be hard not to find a bistro that serves the Steak Frites. This truly is a classic and timeless dish, worshiped by the entire French nation.

If you’re not planning a visit to France anytime soon (but hopefully you will!), here’s your chance to get a taste of this French bistro staple.  

But just before we dive into the recipe, let’s read this little recipe introduction, pulled from “Mastering the Art of French Cuisine”, which to me, perfectly summarizes the keys to this dish… 

“Steak au poivre can be very good when it is not buried in pepper and doused with flaming brandy that the flavor of the meat is utterly disguised.”

(Very Julia Child, isn’t it?)

And indeed, the pepper steak with brandy sauce is a delectable dish, that can quickly become overwhelming if not served properly. You know the deal now: respect the proportions and please, do not drown your steak in sauce. Instead, I suggest you serve the sauce on the side (and that way, dipping your fries in the sauce is even easier!)

I hope you enjoy this dish as much as I do. Bon appétit, and Happy Bastille Day!

Pepper Steak with Brandy Sauce

Print Recipe

Serves: 4 people Prep Time: 20 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 3.7/5

( 3 voted )

Ingredients

4 tbsp of a mixture of black and white peppercorns.
4 steaks (I used Striploin)
1 tbsp butter
2 tbsp minced shallots or green onions
½ cup beef stock
¼ cup cognac
1/3 cup heavy cream
1 tbsp flour
2 tbsp softened butter
French fries

Instructions

Place the peppercorns in a big mixing bowl and crush them roughly with a pestle or the bottom of a bottle.

Dry the steaks on paper towels. Rub and press half of the crushed peppercorns (2 tbsp) into both sides of the meat with your fingers and the palms of your hands. Cover with waxed paper. Let stand for at least half an hour; 2 or 3 hours are even better, so the flavor of the pepper will penetrate the meat.

Add salt just before cooking!

Grill your steaks on a frying pan, a barbecue or charcoal grill: Either method works, but my husband and I SWEAR by using lump charcoal for an irreplaceable taste. Place the steak on a piping hot grill, and do not touch the steaks for about 1-2 minutes (depending on the heat of your grill). Gently lift to view the char (don’t burn it) Once this side has a beautiful deep brown look, flip and cook to your desired doneness (Medium Rare for me, please!)

Move to a plate, and cover with foil (see note)

In the meantime, prepare the sauce. Melt the butter in a small sauce pan, add the shallots (or green onions) and the rest of the crushed peppercorns and cook slowly for a minute.

Pour in the beef stock and boil down rapidly over high heat while scraping up the coagulated cooking juices. Then add the cognac (or other type of brandy, see note) and boil rapidly for 2 minutes, to evaporate its alcohol.

Pour in the heavy cream, sprinkle in the flour, and boil again, whisking rapidly the sauce for 2 minutes, until it starts to thicken. 

Remove from the heat, and swirl in the butter.

Serve the sauce on the side, and accompany with french fries. 

Notes...

1. The original recipe calls for Cognac but I wouldn’t worry about using a great quality brandy, since it will be boiled off to evaporate the alcohol and blended with a generouns amount of cream and butter. // 2. Letting the steaks rest a few minutes after cooking is essential. It allows the juices to redistribute throughout the meat and gives you a juicy steak, at the perfect temperature.

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