5 French-inspired H‑E‑B recipes to indulge in this Olympic season

As the Olympics kick off in Paris, what better way to celebrate than to watch with French-inspired snacks, meals and desserts?

The diverse and sophisticated culinary traditions of France are the perfect way to indulge in a delicious adventure that perfectly complements the tradition of friendly competition and celebration.

Whether savoring a pastry, indulging in a rich cheese platter or enjoying a unique steak, the elevated flavors and cultural richness of French cuisine infuse the Olympic viewing experience with a sense of luxury. It’s a perfect way to evoke the spirit of the games and expand an appreciation for global tastes and traditions.

H-E-B chefs provided five delicious recipes that will check all these boxes.

1. Steak au Poivre

By Master Chef Philippe Verpiand, owner of Etoile Cuisine et Bar in Uptown Park, Houston

Ingredients

• 2-4 tablespoons Hill Country Fare Canola Oil
• 1 10–12-ounce H-E-B Prime 1 New York Strip Steak (or 8-ounce H-E-B Prime 1 Beef Boneless Tenderloin Steak)
• 2 shallots, finely chopped
• 1 sprig of thyme
• 4 medium garlic cloves
• 4 tablespoons H‑E‑B Sweet Cream Salted Butter
• Sauce:
  • 1 tablespoon black cracked peppercorns
  • 3/4 cup H‑E‑B Beef Bone Broth
  • 1/2 cup H‑E‑B Heavy Whipping Cream
  • 4 tablespoons brandy or cognac
  • Cracked black pepper
  • 1 small bunch Italian parsley, roughly chopped and stems removed
  • Pink peppercorns

Method

1. Add enough canola oil to cover the bottom of a medium sauteed pan (approximately 2 tablespoons) and place over high heat. Season the steak with salt and cracked pepper. When the canola oil is very hot, add the steak and cook for about two minutes, then turn the meat over to cook for another two minutes.
2. Lower the heat to medium low and add the butter, the four cloves of garlic and the thyme sprig. Let cook for about two minutes until the butter is melted, basting the meat. Add chopped shallots and a tablespoon of black cracked peppercorns. Mix in while basting the meat. Add all but one tablespoon of the cognac, then light the pan to burn the alcohol. As soon as the flames subside, remove the steak to let rest while finishing the sauce. Cover to keep warm.
3. Add the beef broth and bring the mixture to a boil until reduced by 4/5. Add the cream and return mixture to a boil, stirring until slightly reduced and thick. Remove the garlic cloves and thyme, then stir in a little cognac to taste. Adjust seasoning if necessary.
4. To serve, pour the sauce over the steak and garnish with a few of the pink peppercorns and some of the parsley.

2. Warm Baked Brie with Texas Pepper Jelly

Prep time: 10 minutes

Baking time: 10 minutes

Serves: 6 to 8

Ingredients

• 1 wheel (4-5 ounce) H‑E‑B Deli Double Creme Brie Cheese
• ½ cup Fischer & Wieser Four Star Provisions Texas Heat Pepper Jelly
• 1 can refrigerated unbaked croissants
• ¼ cup H‑E‑B Texas Roots Honey Toasted Pecans

Instructions

1. Heat oven to 400°F. Unroll croissants and place two croissants on the baking pan.
2. Place brie in the center of the croissants. Place two more croissants over the brie and pinch edges to seal the cheese inside the dough. Extra dough can be used to decorate the top of the cheese.
3. Bake 15-17 minutes or until golden brown. Let stand 10 minutes before serving.
4. Pour the Texas Heat Pepper Jelly over the top and sprinkle with pecans. Serve warm or at room temperature.

3. Texas Peach Melba

Prep time: 5 minutes

Cook time: 0 minutes

Servings: 2

Ingredients

• 3 ounces H-E-B Bakery Danish Butter Loaf Cake
• 3 ounces H-E-B Creamy Creations 1905 Vanilla Ice Cream
• 2 ounces Fischer & Wieser Charred Peach Bourbon Sauce
• 2 ounces fresh raspberries

Instructions

Place cake slices in a bowl and top with ice cream and peach sauce. Garnish with raspberries.

4. Ratatouille

Prep time: 20 minutes

Cook time: 30 minutes

Servings: 12

Ingredients

• 3 ounces H‑E‑B Extra Virgin Olive Oil
• 1 cup diced onions
• 1 cup diced bell peppers, mixed
• 1 lb. sliced squash, medium dice
• 1 lb. eggplant, medium dice
• 1 tablespoon Central Market Organics Herbes de Provence Spice Blend
• 10 fluid ounces Fischer & Wieser Tuscan Tomato Pan Sauce

Instructions

1. Heat a large skillet or Dutch oven on high heat and add olive oil. Add onions and sweat until wilted, about two minutes.
2. Add bell peppers, squash and eggplant and sauté, stirring constantly until slightly soft (about four minutes).
3. Stir in Herbes de Provence and tomato sauce and simmer, stirring occasionally, until vegetables are tender, and sauce has thickened to the desired consistency.

5. Pork Normandy

Prep time: 5 minutes

Cook time: 15 minutes

Servings: 4

Ingredients

• 1 1/2 lb. H-E-B Natural Boneless Center Loin Pork Chops, seasoned as needed with salt and pepper
• 1 tablespoon H-E-B Grapeseed oil
• 1 yellow onion, medium, slice Julienne
• 14 ounces H‑E‑B Fresh Granny Smith apples
• 9 and 4/5 fluid ounces Fischer and Wieser Red Wine Pan Sauce
• 3 fluid ounces water
• 2 ounces H‑E‑B Roasted Garlic & Herb Finishing Butter
• 12 ounces H‑E‑B Fresh Steamable Broccoli Florets, steam per package instructions

Instructions

1. Heat a large sauté pan over high heat. Add oil to pan and heat until simmering. Place pork chops evenly in the pan and sear until lightly browned. Flip pork chops over and repeat, about two minutes per side.
2. When both sides are lightly browned, remove the chops and set aside. Drain the excess grease from the pan and return to medium heat. Add the onions and sweat until translucent.
3. Add the apple slices and sauté for about two minutes until lightly browned.
4. Add the pan sauce and water to deglaze pan. Place pork chops back into the pan and simmer for two to three minutes until pork chops reach an internal temperature of 145degrees. Add 2 ounces of garlic herb butter and reduce to the desired consistency.
5. Steam broccoli florets per package instructions and toss with remaining garlic butter. Season with salt as needed and serve.
6. Divide the pork chops onto four plates and evenly distribute the apples, onions and sauce over each. Accompany with buttered broccoli and serve.

To create any of these French-inspired dishes, visit HEB.com to shop all the ingredients you’ll need.

H-E-B is celebrating French Flavors the Texas Way July 24 through Aug. 13. Stop by your H-E-B to explore French inspired flavors across the store.