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.

Turf n' Turf inspired by Parks and Rec — Binging With Babish

With the exception of Ben Wyatt's likely fandom, however, Lord of the Rings has nothing to do with the subject of today's episode: Parks & Rec's Ron Swanson. In wishing to celebrate the big 6M, Ron's favorite order at Charles Mulligan's Steakhouse seemed fitting: prime, dry-aged beef with a

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.

Dinner inspired by WandaVision — Binging With Babish

Enjoy a blast from the past with this lavish 1950s feast. Starting with a simple lobster thermidor, moving onto a classic rendition of Chicken a la King, and finishing with an impressive Steak Diane. Or if all else fails, go with the classic Breakfast for Dinner. We hear it’s very European.

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

Mc10:35 inspired by Archer — Binging With Babish

This week, Sterling Archer strikes again with another overpriced, overindulgent masochistic mash-up: the world's most expensive Mc10:35. A sandwich normally concocted from an egg McMuffin and a McDouble, Archer decides to cobble one together from some otherwise-relatively-thoughtful canapés. Will it

Duck Fat Fries inspired by John Wick: Chapter 2 — Binging With Babish

If you want dry aged steak without the 45-day wait or the accompanying price tag, try this recipe for koji-brined steak! All the nutty flavor of dry-aged meat, minus the funky aftertaste. 

Balthazar’s Steak Tartare

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French in a Flash: Boeuf aux Carottes

[Photographs: Kerry Saretsky] Previously White Bean Bisque with Garlic Chips » All French in a Flash recipes » It was a hot summer night in Paris when Mr. English came down from London to keep me a bit of company,...