Serious Eats: Recipes

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

[Photographs: Kerry Saretsky]

Some people are talented spoofers. They spoof old books, they spoof old movies, they spoof old politicians. I'm not that funny. I spoof old recipes.

This is a monochrome take on the French classic steak au poivre, a filet crusted in smashed angry black pepper, seared, and served with a sauce of Cognac, and shallots, and cream. Delicious. But strident. This version is more delicate. The lamb is cooked pink as the peppercorns themselves, and the heat of the pink peppercorn, as well as the texture, is more delicate, collapsing into the cream and Cognac like a woman collapsing in a tub after a long day at the office.

There is a tenderness to the dish—both the meat and the spice. And the hue is inimitable. La vie en rose!

About the author: Kerry Saretsky is the creator of French Revolution Food, where she reinvents her family's classic French recipes in a fresh, chic, modern way. She also writes the French in a Flash series for Serious Eats.

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