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This peppercorn-crusted steak, typically a filet mignon, is cooked in a hot skillet and basted with butter and oil. The simple preparation allows for it to be paired with a heavy traditional sauce consisting of cream, reduced Cognac, juices and peppercorns from the pan, spicy shallots, and Dijon mustard. Pair your steak with pommes frites (French fries) for a lunchtime treat.

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