A great French dinner is about the “Mise en Place” (everything in its place). Don’t rush; the French view dinner as an evening-long event.
The Menu
Appetizer (L’Entrée): French Onion Soup or Baked Brie with Honey and Thyme.
Main Course (Le Plat Principal): Steak Au Poivre (Peppercorn Steak) with Haricots Verts (French Green Beans).
Dessert (Le Dessert): Chocolate Mousse or Crème Brûlée.
Step 1: The “Mise en Place” (Preparation)
Before you turn on the stove, prep everything.
Chop your shallots, garlic, and onions.
Measure out your heavy cream, beef stock, and butter.
Pro Tip: Use high-quality European-style butter (like Kerrygold or President). It has a higher fat content, which is the secret to French cooking.
Step 2: The Appetizer (French Onion Soup)
Caramelize: Thinly slice 3-4 large yellow onions. Cook them in butter on low heat for at least 45 minutes until they are deep brown and jammy. (Do not rush this!)
Deglaze: Add a splash of beef stock to scrape up the brown bits. Add thyme and a bay leaf.
Simmer: Add the rest of the beef stock and simmer for 20 minutes.
The Gratin: Pour into bowls, top with a thick slice of toasted baguette and a mountain of Gruyère cheese. Broil until bubbly and burnt in spots.
Step 3: The Main (Steak Au Poivre)
This is the “King” of French bistro steaks.
The Crust: Coat a room-temperature Filet Mignon or New York Strip heavily in coarsely cracked black peppercorns and salt.
The Sear: Sear in a hot pan with oil and butter until you reach your desired doneness. Remove the steak to rest.
The Sauce: In the same pan, sauté minced shallots. Add heavy cream and a bit of beef stock. Whisk until it thickens into a silky, peppery sauce. Pour this over the steak.
The Veg: Blanched Haricots Verts (thin green beans) sautéed quickly in garlic butter and lemon juice.
Step 4: The Dessert (Classic Chocolate Mousse)
Make this 4 hours before dinner so it can set in the fridge.
Melt: Melt high-quality dark chocolate (70% cocoa) with a pat of butter.
Fold: Whisk egg whites into stiff peaks in one bowl, and heavy cream into whipped cream in another.
Combine: Gently fold the chocolate into the cream, then fold in the egg whites. This keeps the “air” in the mousse, making it light and fluffy.
The Secret “French” Rules for the Table:
The Bread: Always have a fresh baguette on the table. In France, it’s not just an app; it’s a tool to soak up the sauces on your plate.
No Rush: Allow 20–30 minutes between courses.
Temperature: Serve your cheese at room temperature (if adding a cheese course) and your red wine slightly below room temperature.
Bon Appétit!