Name: Steak au Poivre
Prep time: 20 min
Total time: 20 min
Yield: Makes 4 servings
Cuisine: French
Ingredients: 4 filets mignons or sirloin (New York) strip steaks, each 6 to 8 ounces; 2 tablespoons freshly cracked black pepper, more or less; 3 tablespoons butter; 1 tablespoon extra virgin olive oil; Salt to taste; 2 tablespoons minced shallot; ¼ cup heavy cream (preferred) or water; Chopped fresh parsley leaves for garnish; 1 tablespoon Dijon mustard

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
20 min

Appears in

The Best Recipes in the World

By Mark Bittman

Published 2005

About

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.