Steak au Poivre Recipe | Bon Appétit

I recently had textbook-perfect steak au poivre with me Gjusta in Venice, CA. If you’ve never eaten it before, it’s a classic French steak dish soaked in creamy pepper sauce. It’s old school but I think it deserves a comeback which is why it got a place in my first cookbook, out this April. A nice piece of steak is fried in the pan (turn on all the vents and open the windows), and its juices, along with cognac, cream and black pepper, become a pan sauce of your Parisian dinner dreams at 10 p.m. Make sure you use freshly ground pepper, which has a lighter, fresher taste than the pre-ground stuff. Whether you use a mortar and pestle or a pepper mill, grind or crack the peppercorns as coarsely as possible so they add plenty of flavor and crispness. – Molly Baz

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