Wednesday, November 15, 2017

Steak au poivre #recipe from A Deadly Éclair + book #giveaway

Well, I've got to say it's been quite a week. Launching a book is never easy. This week was much harder for me, for a lot of reasons that I won't go into. But add in a library luncheon and two book signings far, far, away - lots of driving - I've got to admit I'm exhausted. 

 When I'm tired, do you know what I crave? Red meat.  No kidding. And I found out some interesting information about why...

You're going to love this.  I did!

Have you heard of eating to your blood type? Here's a site that explains it: BLOOD TYPE

Type O blood people--which I am--should eat a high-protein diet heavy on lean meat, poultry, fish, and vegetables, and light on grains, beans, and dairy. The source also recommends various supplements to help with tummy troubles and other issues which he says people with type O tend to have.

Guess who has tummy troubles? Oh, yeah! Me!  And I'm celiac. Did you notice that mention about going light on grains? I guess that might be a reason. Also beans--like kidney beans--hate me. They always have. I do fine with dairy, though, so not everything is written in stone, I suppose.

Anyway, because I'm craving meat and I intend to enjoy it to the fullest, I'm going to make steak au poivre.

Let me share this delicious recipe with you. It was the first thing I made for the French Bistro mysteries. My pal, Krista, suggested it, and wow! I mean, wow! It is one of the most delicious ways to serve a steak ever! And so easy.

When I share the recipes at the end of the book, one of the characters says a little bit about the recipe. I started adding that personal touch in the third Cheese Shop Mystery and kept up the practice through the Cookbook Nook Mysteries and now the French Bistro Mysteries. I mean, who better than one of the knowledgeable characters to share the recipe, right? So today, I'm going to let Chef C, aka Camille Chabot, the main chef at Bistro Rousseau, introduce this entrée. She is a hoot of a character. I love her. She really shines in book 2. Take it away, Chef C!

From Chef C:

It’s important not to overcook this steak. It’s best served medium-rare. The sauce continues to cook the steak on the plate. Allow the savory sauce to melt in your mouth. This recipe comes to me from my mother, a Frenchwoman with a very strong will, to put it mildly. If you would like to know how to pronounce the dish, listen to this VIMEOSteak au poivre. Pronounced AW PAWH-VRE)  Bon appetit!


Steak au Poivre

4 tenderloin steaks, 6 to 8 ounces each and no more than 1 1/2 inches thick
Kosher salt
2 tablespoons whole peppercorns
1 tablespoon unsalted butter
1 teaspoon olive oil
1/3 cup Cognac, plus 2 teaspoons
1 cup heavy cream
Salt, to taste (about 1 teaspoon)

It’s important to remove the steaks from the refrigerator and bring to room temperature prior to cooking, about 1 hour. Sprinkle all sides with salt.

Crush the peppercorns using something hard like a mortar and pestle, or a mallet on a cutting board. Spread the peppercorns evenly in a pie plate. Press each fillet, on both sides, into the pepper and coat the surface. Set aside.

In a medium skillet, melt the butter and olive oil over medium heat. When the butter and oil turn golden and start to smoke smoke, carefully place the steaks in the pan.

For medium-rare, cook for about 4 minutes per side; for medium about 5 minutes per side. Remove the steaks to a plate, cover with foil and set aside.

Pour off the excess fat from the skillet, but do not wipe or scrape it clean.

Now, with the skillet still off the heat, add the 1/3 cup Cognac to the pan and carefully light the alcohol with a long match or battery-operated lighter. Carefully shake pan until the flames die.

Return the pan to medium heat and add the heavy cream.

Bring the mixture to a boil and whisk until the sauce becomes thick and sticks to the back of a spoon, approximately 5 to 6 minutes. Add the extra teaspoons of Cognac and season, to taste, with about 1 teaspoon of salt.

Add the steaks back to the pan, spoon the savory sauce over them, and then set them on plates, adding more sauce, once plated.


By the way, I've got one more French Bistro themed box to giveaway this weekend on my FB author page. You have to leave a comment on my Facebook author page to enter. Don't miss out. The giveaway goes until Saturday. It's How to Sightsee in Napa Valley!


To enter to win, leave a comment to win a copy of A DEADLY ECLAIR, in hardcover or e-book.

Leave your email so I can contact you if you win. 
I'll pick a winner Friday. Good luck.  

Mimi Rousseau is throwing the bistro’s first wedding—the nuptials of a famous talk show host. She is sure things will go awry when the bride’s father shows up drunk to the out-of-towners’ dinner. By the end of the evening, things look sweet again…until the next morning, when her benefactor is found dead at the bistro with an éclair stuffed in his mouth. All fingers point at Mimi, whose loan is forgiven if he dies. It’s up to her to éclair—er, clear—her name before the killer turns up the heat.


"Talk about a culinary delight, this book is the pinnacle of deliciousness as I devoured all that was written in this exciting new series featuring Mimi and her friends." ~ Dru's Book Musings

"I have been looking forward to the book since I first saw the cover pop up on Facebook and it certainly exceeded my expectations. As a fan of the author’s Cheese Shop Mysteries and Cookbook Nook Mysteries, I knew the characters would be strong and the food descriptions would have my mouth watering and I was right." ~ Escape with Dollycas Blog

Savor the mystery!

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Plus check out my website.

A DEADLY ÉCLAIR, the 1st in the French Bistro Mysteries, is coming November 2017. Can Mimi clear her name before the killer turns up the heat? Click here to order.

GRILLING THE SUBJECT, the 5th Cookbook Nook Mystery, is out!
The Wild West Extravaganza has come to Crystal Cove.
Click here to order.

the 7th Cheese Shop Mystery is out!
Finally there's going to be a cheese festival in Providence!
Click to order.

GIRL ON THE RUN a stand-alone suspense
When a fairytale fantasy night becomes a nightmare, 
Chessa Paxton must run for her life...but will the truth set her free? 
Click to order

my new stand-alone suspense
A mother he thought was dead. A father he never knew. 
An enemy that wants them dead.
Click here to order.


  1. Hope you're able to have a well-deserved restful upcoming weekend! Great recipe and would love to read the book.

    1. Ha! Restful? Not quite yet, Liz. More book signings and more giveaways. But soon. Maybe after Christmas! LOL ~ Daryl

  2. I have never heard of eating to your blood type. Interesting concept!

    1. Marla, I thought so, too. Always something new in the science world. ~ Daryl

  3. Hmmm, I am also Type O blood, and I do eat a protein-rich diet by choice. Grains and beans do not agree with me. I love steak dishes and this classic French recipe is great!
    grace dot koshida at gmail dot com

  4. I love a good steak! Please enter me.
    clarksrfun at gmail dot com

  5. That looks spectacular! Thank you so much for the recipe and the giveaway!

  6. Delicious! Me and open flames? I don't think so. . .I'm type O too but I crave carbs. Congrats on the new series and go relax!

    1. Pat, will do. Lunch with my sister who is in town for a day. ~ Daryl

  7. I love a good steak! I'm type O as well and while I do okay with beans and grains, I try to go light on the dairy. moodiesmum at yahoo dot com

    1. Raquel, I used to crave pasta and such until I realized I was celiac. Cut those grains right out! But I still do have some grains. ~ Daryl

  8. Daryl, that steak looks melt in your mouth delicious! Happy Wednesday! Nicole :-)

    1. Happy Wednesday to you, Nicole. Always lovely to see your name in the "inbox." ~ Daryl

  9. I had heard talk of eating to one's blood type but had not read much about it. I eat mostly beans, grains, fish and chicken, but every so often, I get a strong yen for a thick, medium-rare ribeye. Have generally made sure there was a good sear and then placed a couple of garlic cloves in the pan and butter-basted with thyme. Yours is a more sophisticated recipe with the pepper and that lovely cognac and cream. May have to give it a try with the next craving.
    little lamb lst at yahoo dot com

    1. Lil, the thyme sounds lovely. Haven't tried that. ~ Daryl

  10. Thank you for enlightening me as to eating to your blood type. I am also type O and definitely crave red meat all the time. Actually, due to some health reasons I am supposed to eat as much protein as possible. All great to me as I love meat!!!! Congratulations on your release and thank you for the giveaway.
    Cynthia B
    ceblain (AT) tmlponline (DOT) net

    1. CE, this certainly helped explain my cravings, too. ~ Daryl

  11. I’m sure the steak is good but I can’t do the cream sauce.
    sgiden at verizon(.)net

    1. Sandy, so sorry to hear that. I totally understand allergies and food intolerance. ~ Daryl

  12. I've been a meat eater since I first got teeth. I was a picky eater so I got to eat baby lambchops, steak, hamburger and dark meat chicken. All with sides of veggies and mashed taters. LOL

    I'm looking forward to reading your new book, but of course it's always more fun to win a copy.

    NoraAdrienne (at) gmail (dot) com

  13. I would love to read your new book. I really enjoyed your cheese shop series.
    suefoster109 at gmail dot com

    1. Sue, I'm so glad to hear that. Thanks for telling me. ~ Daryl

  14. I am type 'O' also and this book sounds delicious!!! Thank you for the chance to win a copy.

    wfnren at aol dot com

  15. I've heard the eat your blood type diet but I can never remb what my blood type is.... it's like a sticker that won't stick! I eat a little of everything. I see all the recipes and drool but it's just me so I hate to make something just for me. Thanks for the chance to win. nerdsrgood at msn dot com

    1. Sally, it's on your birth certificate. Take a peek. ~ Daryl

  16. I am also type O and I have GERD so I can relate to the digestive problems. I am also really into steak, this is a wonderful way for it to be served! Green eyes red hair

    1. LadyRed, so sorry about the GERD. Ugh. No fun. Glad you like the recipe. ~ Daryl

  17. Congrats on the release of "A Deadly Eclair". I'm looking forward to reading the book. Sounds like a great start to a new series. Recipe makes me hungry for red meat, looks amazing!

    1. Dianne, thanks so much. I'm thrilled how many people are enjoying the story. ~ Daryl

  18. I have this on my TBR list and can't wait to read it. brichardson0056(at)yahoo(dot)com.

  19. I'm type O too, so maybe that's why I've been on a steak kick lately! I like this recipe, because it's lighter on the cream than some, and I'm not a fan of cream on steak and some restaurants practically make it into a steak milkshake!

    1. Megan, LOL. That sounds horrible. A steak milkshake. No! This is very light. Very tasty. ~ Daryl

  20. I now must read more about eating to blood type. A+ here. Thanks for the book offer.