The salade croquante, or “crisp salad,” refers to one made from hearts of romaine, torn and dressed with a simple vinaigrette:
When I cooked with Alain in New York, he used different kinds of peppercorns, and his steak au poivre was the best I have ever tasted. I’ve pared it down to two.
Put the peppercorns on a baking sheet and crush them with the back of a saucepan. Sieve and reserve both the coarse pieces and the dust separately. Rub the steak with
Meanwhile, make the sauce: Discard the garlic cloves in the skillet and drain off all but
Strain the sauce through a fine sieve and return to the pan over medium-low heat. Gradually whisk in the mustard and 2 teaspoons butter cut into small pieces. Season the sauce and thin, if necessary, with more cream.
Slice the steak and serve with some of the sauce poured over it. Pass the remaining sauce in a hot sauceboat on the side.
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