Label
All
0
Clear all filters

Skillet “Steak” Au Poivre

Rate this recipe

Preparation info
  • Makes

    2

    Servings
    • Difficulty

      Easy

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.

Ingredients

Method

Become a Premium Member to access this recipe

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

Part of


No reviews for this recipe

The licensor does not allow printing of this title