Our French bistro-inspired dinner was magnifique. The sauce tasted pretty close to the ones we had in Paris, the filets were tender and delicious—I didn't get the skillet hot enough to get a nice, crusty sear on the steaks, but I think that was the only hiccup in an otherwise delicious meal.
I'll just link to the recipes I used...I followed everything to the letter for the green peppercorn steak sauce and the clafoutis. For the individual potato gratins, I just sliced Yukon golds thinly with the mandolin, layered them in the buttered dishes, sprinkled with salt and pepper, and then poured a mixture of heavy cream and whole milk over them. Topped with a bit of Gruyere, and baked for 45 minutes. Voila.