steak au poivre


Pepper steak. A steak, fillet, sirloin or rump, though the succulence of fillet is a good foil for the crispness of the pepper, coated with broken peppercorns. Well cooked this is one of the great classic dishes Started in oil, with butter added when the steaks are turned, it will require little else in the way of a sauce, though I deglaze the pan with cognac. Some people add cream.