Steak au Poivre

Name: Steak au Poivre
Yield: makes 4 servings
Ingredients: 2 tablespoons freshly cracked black pepper, more or less; 4 filets mignons or sirloin (New York) strip steaks, each 6 to 8 ounces; 1 tablespoon extra virgin olive oil; 3 tablespoons butter; Salt to taste; 2 tablespoons minced shallot; 1 tablespoon Dijon mustard; 1/4 cup heavy cream (preferred) or water; Chopped fresh parsley leaves for garnish

December 14, 2011

This remains a luxurious dish, though it is quite simple. Traditionally, so many cracked (not ground) black peppercorns are pressed into the meat that they form a crispy crust. For some this is overwhelming. But if you slice the steak before serving, the surface area per bite is not as great. Or you could, of course, use much less pepper.

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