This Steak au Poivre Jacket Potato recipe tops crackly-skinned baked russet potatoes with seared strip steak and a Cognac–black peppercorn cream sauce. Finished with parsley-thyme butter and a ...

4 beef steaks of your choice (we use tenderloin) Salt Fresh coarse ground black peppercorns 2 tablespoons soy or canola blend oil Au Poivre sauce (see recipe below) Let steak sit at room temperature ...

What They Are Known For: Collaborating in top kitchens for more than two decades, raising the bar for classic French cooking in New York. Peppercorn-crusted filet mignon in a cream sauce comes with a ...

The classic French bistro dish Steak au Poivre, a peppercorn-coated steak with a light cream sauce, has plenty of zing from abundant pepper, which is subdued in a pan sauce with a few tablespoons of ...

1. Remove the Steaks from the fridge about 30 minutes prior to cooking to allow them to come to room temperature. Season them with kosher salt. Coarsely crush the peppercorns with the bottom of a cast ...

Steak au poivre is one of those rare retro dishes that continues to hold up decades after its heyday. While black pepper is a key component to practically every steak seasoning blend, steak au poivre ...

This creamy, hearty steak a poivre soup is filled with potatoes and topped with pepper-crusted tender steak and fried ...

Beef Wellington is a classic on holiday spreads for very good reason. With four components—tender beef tenderloin, a savory ...

Step back in time to a steakhouse in the 1960s and two dishes would have been all the rage: steak Diane and steak au poivre. Though these have fallen out of favor with diners and might be considered ...