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Steak au poivre
.jpg) Steak au poivre prepared with filet mignon and peppercorn sauce | |
| Place of origin | France |
|---|---|
| Main ingredients | filet mignon, peppercorns |
| Part of a series on |
| Steak |
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Steak au poivre (French pronunciation: [stɛk o pwavʁ], Quebec French pronunciation: [stei̯k o pwɑːvʁ]), or pepper steak, is a French dish that consists of a steak, traditionally a filet mignon, coated with coarsely cracked peppercorns.[1][2] The peppercorns form a crust on the steak when cooked and provide a pungent counterpoint to the beef. Steak au poivre may be found in traditional French restaurants in most urban areas.[3]
- ^ Pierre Franey (Mar 6, 1985). "Steak Survives The Pepper Treatment". Lawrence Journal-World. Retrieved 22 January 2011.
- ^ "Add French Flavoring To Steak". Sarasota Herald-Tribune. Feb 22, 1978. p. 9.
{{cite web}}: Missing or empty|url=(help) - ^ Alton Brown (2005). "Steak au Poivre". Food Network. FoodNetwork.com. Retrieved 22 January 2011.
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