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implayingoutside

@implayingoutside

a year ago
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Posted On: May 29th 2025, 10:49 pm
Comments (37)
sicknlit a year ago

sicknlit

😍😍

beyonceeonwenu a year ago

beyonceeonwenu

😍😍😍😍

veralynwen a year ago

veralynwen

oh gorg all the way

larafreeman_ a year ago

larafreeman_

Absolutely gorgeousss

laurathelegs a year ago

laurathelegs

Hot girl shit

sashaa.jay a year ago

sashaa.jay

abbbsolutely😍

lucystrnd a year ago

lucystrnd

you look so hot.

lucystrnd a year ago

lucystrnd

WHAT

morgansmyles a year ago

morgansmyles

😍😍😍

leahrobinson7 a year ago

leahrobinson7

Period😍

kafirosenbaum a year ago

kafirosenbaum

woww

paola.trinh a year ago

paola.trinh

Bowwwwww

trinitylove_official a year ago

trinitylove_official

so um what if I was in love with you

nianotnini a year ago

nianotnini

island gyallll

jerryyrich a year ago

jerryyrich

gorg

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How to Make the Perfect Steak au Poivre Parisien The Jaded Euro’s recipe: 1. Procure a filet mignon. Perhaps 150 to 220 grams. Preferably from a French cow who grew up in Burgundy, Limousin or Aquitaine. A Swiss Simmental or Irish Galloway are also excellent alternatives. 2. Crush the peppercorns. Not with an electric grinder or one of those pepper mills, you fainéant! Use a mortar and pestle. 3. Season the steak generously. Salt and pepper only. Anything more is suspicious. 4. Sear the steak. Use a very hot pan. Ideally cast iron from Le Creuset or Kuhn Rikon, although a copper one you inherited from your great-grandmother is acceptable as well. How long should you sear it for? Until it’s bleu to saignant. That would be very rare to medium rare for my Anglo-Saxon friends. 5. Let the steak rest. 6. Make the sauce. Add cognac to the pan and flambé it. Add in the peppercorn from the pestle and mortar. Add cream and scrape up the fond. Some butter and shallot as well. The sauce should be rich enough to make your personal trainer disappointed in you. 7. Return the steak to the pan. Coat it generously in sauce. The more the merrier. 8. Serve with frites. Hand-cut ones. Wait a minute. This is actually far too much effort. Who has time to hand-cut a hundred frites? Change of plans. 9. Go to Paris. 10. Go to one of the following: Bistrot Paul Bert La Renommée Bistrot des Tournelles Bistrot Paul Chêne La Cordonnerie (their variation uses a ribeye, but it’s excellent) Le Voltaire Chez Paul Order a steak au poivre. With frites on the side. 11. Enjoy, pay and leave. Et voilà. Why make life so complicated?
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