The Essential New York Times Cookbook: Classic Recipes for a New Century
Steak au Poivre
Page 573
| Course Type: Main Courses
(1 review)
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Recipe Reviews
We really liked this. I used two smallish (and thin) rumsteacks (no idea of the US equivalent), so didn't need to finish the cooking in the oven.
Having none of the swanky peppercorns, I used black peppercorns, long pepper (which I bought out of curiosity at some point), and pink peppercorns I bought for something or other. Put them in an old ziploc and mashed with a rolling pin.
I made half the sauce and there was lots. But it was good.
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