Just made both of these in the last week and thought I would share. Always love recipes that are extremely easy and fast, yet have a level of sophistication.
We love Bistrot Paul Bert in Paris. I particularly love their Steak Au Poivre. Here is their recipe - incredibly easy and you don't have to worry about reservations - or a $1,600 airline ticket. Made it last Saturday.
I started an herb garden and was looking for something to do with some fresh sage. My wife had some boneless pork chops scheduled for dinner, so I did a quick search. This recipe is so easy and was fabulous. Make the apple slaw first.
These look fantastic! And yes, actually look friendly, in terms of ease. I can't wait to try them, especially the Steak au Poivre. The French do their sauces so well: light, refined, delicate flavors with as you say, a certain level of sophistication.
This last trip, I had a sea bass dish with a beurre blanc sauce, that was flavored with a little something extra, just a hint and very subtle, alas I couldn't guess the secret ingredient. I know this will sound crazy, but it almost tasted like - curry, but not - quite? Whatever it was, it was truly divine.
For the au poivre, do you know if it matters which cognac?