Steak Poele “Paul Chêne”

Preparation info
  • Serves


    • Difficulty


Appears in

By Robert Carrier

Published 1965

  • About


  • 4 thick steaks
  • salt and freshly ground black pepper
  • 2 tablespoons butter
  • <


Season steaks generously with salt and freshly ground black pepper, and sauté on both sides in butter until done as you like them.

Place steaks on a heated dish; add hot stock and lemon juice to pan juices, and pour over the meat; sprinkle with finely chopped herbs, and serve immediately.