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I recently had textbook-perfect steak au poivre at Gjusta in Venice, CA. If you haven’t had it before, it’s a classic French dish of steak drenched in creamy pepper sauce.
Ingredients: Deselect All, 4 tenderloin steaks, 6 to 8 ounces each and no more than 1 1/2 inches thick, Kosher salt, 2 tablespoons whole peppercorns, 1 tablespoon unsalted butter, 1 teaspoon olive...
Classic steak au poivre is seared peppercorn-crusted steak with a creamy pan sauce. The secret to the best result? Start by encrusting the steaks on only one side.
Master the art of steak au poivre—pan-seared filet mignon coated in cracked peppercorns, finished with a rich Cognac sauce.
Steak au poivre is a bistro mainstay for both lovers and drinkers. The origin story of the classic dish remains shrouded in mystery, yet many theories share a common thread. This dish of tender steak and its decadently boozy, creamy pan sauce began as a late-night indulgence.
Steak au poivre sounds as if it would be difficult, but it is actually quite simple to prepare, and makes an easy and elegant (perhaps somewhat pricy) meal. Essentially it is a sautéed steak,...
This classic French dish stars a peppercorn-crusted pan-seared filet topped with the most utterly delicious sauce you've ever tasted. When I'm making a steak sauce, I love to sear the steaks in the same cast-iron skillet in which I'm going to make the sauce.
Au Poivre Sauce. This rich French sauce made of pepper, Cognac, and cream is traditionally served on steak, but it’s equally good on pork or salmon.
A peppery sauce made with Cognac & cream adds a touch of decadance to Alton Brown's steak au poivre, a one-dish meal good enough for company.
Steak au Poivre is a classic French dish consisting of steak (traditionally Fillet Mignon/Fillet steak), coated in black pepper and cooked. It’s also often served with creamy pepper sauce.