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

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

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.

Pan-Seared Steaks with Red Wine Pan Sauce

Pan-seared steak is an easy and elegant meal when you take the time to put together a quick pan sauce while the meat rests.

Pepper Steak Recipe - The Woks of Life

This pepper steak recipe is an easy stir-fry loaded with tender beef, peppers and onions in a brown sauce. It’s a Chinese restaurant classic!

Chinese Pepper Steak

Wok hei, the smoky, charred flavor or well-cooked stir-fries can make or break Pepper Steak, the classic Chinese-American staple. Our version combines tender steak with bell peppers and onions in a savory black pepper-flavored sauce. For best results, we cook it on a wok set on an outdoor coal grill.

The Secret Ingredient (Pink Peppercorn): Lamb au Pink Peppercorn Poivre

This dish is a monochrome spoof on the traditional steak au poivre. Lamb loin is cooked pink, crusted with pink peppercorns, and served in a reduction of Cognac and cream, blistered with more crushed, popping pink peppercorns. A rose-tinted twist on a classic.

Steak with Caramelized Onion-Jalapeño Sauce

Notes: To decrease heat of jalapeños, remove the seeds and ribs. If desired, brush halved bread with olive oil or unsalted butter and toast until golden....

Tricolor Pepper Steak with Leeks (A Pepper Steak Makeover)

A makeover of the traditional Pepper steak Chinese takeout, Pepper Steak with leeks is made with yellow, green, and red bell peppers with leeks in a brown sauce.

Whole Grain Mustard Pan Sauce

Chicken stock, white wine, and cream created the body and richness of this pan sauce, whose dominent mustard flavor was a strong complement to a pork tenderloin, but not so overpowering that it hid the flavor of the meat itself.