Tournedos de Veau au Poivre Rose

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By Anthony Bourdain

Published 2004

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Pink peppercorns were one of the great missteps of the late 1970s. Every knucklehead (like me, sadly) who’d even read about nouvelle cuisine was busy chucking the damn things on everything. For a while, it seemed, you couldn’t get a steak au poivre in New York without the menu reading “Steak with 3 peppercorns…” Many food crimes later, it’s worth reevaluating the cute, pink little berries (they aren’t even really a pepper), and after sifting through the wreckage, I’ve found one dish