Steak au Poivre with Brandied Cream Sauce
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Appears in Cook's Illustrated September/October 2001, America's Test Kitchen TV
Steak au poivre can be nothing more than uninspired skillet steak. We were after the real thing—a silky sauce married to a well-seared crust of pungent, cracked peppercorns.
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WHY THIS RECIPE WORKS
Our steak au poivre recipe had to be comparable to the best bistro examples—seared and encrusted with peppercorns and adorned with a silky, fragrant sauce— without ruining a pan and without our having to make veal stock to get a decent pan ...