Beef Montparnasse

Named after the legendary Parisian neighborhood, Beef Montparnasse brings a touch of Left Bank elegance to your weeknight table, and the pressure cooker gets you there in record time.

Round steak browns in shortening, then cooks under pressure with crumbled bacon, small white onions, peeled new potatoes, mushrooms, white wine, and a bay leaf. Fifteen minutes under pressure is all it takes to turn a tough cut into fork-tender meat swimming in a wine-laced gravy.

The potatoes soak up the smoky, savory broth while the mushrooms add their earthy depth. It’s rustic French comfort food without the hours of babysitting a Dutch oven.

Serves 4 to 6. Pair it with crusty bread for mopping up every last drop of that gravy.

Kitchen Tips

• Brown the steak well before adding the other ingredients. That fond on the bottom of the pressure cooker is the foundation of your gravy.
• Let the pressure drop naturally rather than doing a quick release. This keeps the meat relaxed and tender instead of seizing up.
• Thicken the gravy after cooking by mixing a tablespoon of flour with a little cold water and stirring it in over medium heat.
• A crisp green salad with a sharp vinaigrette is all you need on the side to balance the richness.