Classic Steak au Poivre

Classic steak au poivre is seared peppercorn-crusted steak with a creamy pan sauce. The secret to the best result? Start by encrusting the steaks on only one side.

Steak au Poivre

The secret to incredible Steakhouse quality Steak Au Poivre is not actually making a good steak, it's making a great sauce.

Steak with Creamy Peppercorn Sauce

One of my favourite steak sauces - a creamy Peppercorn Sauce made with brandy or cognac, beef broth, cream and plenty of crushed peppercorns. A steakhouse classic, this creamy pepper sauce with juicy steak is

Steak au Poivre inspired by Archer — Binging With Babish

This week, we're headed back to the Archer archives in search of a tasty dish to recreate, and I could find none better than steak au poivre - even if it was served sans 'poivre'. We won't make that mistake in the BwB kitchen, as we recreate this French classic with some modernized veggie sides.

Green Peppercorn Pan Sauce Recipe | Sauced

The fond left by seared steaks and the reduced beef stock gave this sauce an incredibly deep flavor to start, but pair that with heavy cream and brandy and the richness only multiples. The green peppercorns gave a great spice and texture but did little to hold back the shear heaviness of the sauce.

The Secret Ingredient (Pink Peppercorn): Pink Peppercorn and Parmesan Gougères

Gougères are savory, unstuffed profiteroles. These are crisp on the outside, a puff of air within, and salty and spicy and nutty from the combination of pink peppercorns and Parmesan cheese. Serve these warm in a basket for brunch.

The Secret Ingredient (Coffee): Coffee-Charred Flank Steak

This flank steak is rubbed with chili for heat, sugar for sweetness, coffee for bitterness, pepper for spice, and salt. Together, with the char of a hot grill, the result is a juicy sliced steak with a complex and flavorful crust.

Spicy Ribeye

This steak is addicting with the addition of cherry peppers and brown butter

The Secret Ingredient: Crème Fraîche

When I was a girl, I had three little girlfriends: Kristen, Sarah, and Alexandra. Alexandra's mother was called Medusa--at least figuratively. Every time I stood quaking before her towering frame in her frigid marble kitchen, I turned to stone. One...

French in a Flash: Braised Lamb Shanks with Lemon Confit and Sweet Pearl Onions

[Photographs: Kerry Saretsky] Previously Chouquettes » All French in a Flash recipes » I love this time of year. Not only is November home of Thanksgiving and my birthday—the two greatest dessert experiences per annum—but it's finally, definitely, and indisputably...