Steak au Poivre

You pick it, friend—whatever cut you want to use. Most restaurants opt for sirloin (at Les Halles we use the relatively obscure pavé), but because of the flavorful sauce it’s perfectly appropriate to use filet mignon for this one. Filet, while tender as all get-out, lacks somewhat in the flavor arena. A healthy wallop of crunchy black peppercorns more than compensates.