Alma Lach

Sautés de Tournedos au Poivre

Pepper Steaks

Preparation info
    • Difficulty

      Easy

Appears in
Hows and Whys of French Cooking
Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Ingredients

  • 6 (2-inch-thick) tournedos or fillets
  • Whole peppercorns, about ¼ cup
  • Ch

Method

  1. Be sure tournedos are of uniform thickness. Mash peppercorns with a mallet or heavy iron skillet. The pepper must be crushed and not ground in a peppermill.
  2. Press each side of each steak into the crushed peppercorns. Let them stand about an hour to absorb the pepper flavor.
  3. Heat butter in large skillet. Add pepper–coated tournedos and sauté about 8