Skillet “Steak” Au Poivre

Preparation info
  • Makes


    • Difficulty


Appears in
Get in There and Cook: A Master Class for the Starter Chef

By Richard Sax

Published 1997

  • About

This is one of my favorite dishes when I’m craving red meat and want it quick. The recipe title may seem fancy, but this dish is nothing more than a peppered hamburger steak, with an elegant twist. The recipe takes practically no time to fix—perfect at the end of a busy day when I want something richly satisfying with lots of flavor. And there is no better example of the delicious results you can get using the techniques of sautéing and deglazing.