A French dish that consists of a steak, traditionally a filet mignon, coated with loosely cracked peppercorns and then cooked
Steak au Poivre
- Crush the peppercorns.
- Cover the steaks with the crushed peppercorns, pressing them into the steak firmly.
- Season with salt and pan fry, grill, or broil until cooked to desired degree.
- Deglaze the pan with cream, red wine, or beef stock, reducing the liquid and stirring up the brown bits in the pan before spooning it over the steaks.