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The Secret Ingredient (Black Pepper): Steak au Poivre with Truffle Microgreen Salad

Serious Eats Kerry Saretsky 2 comments

Sear the steak, coat it in freshly ground black pepper, roast it until done. Then top it with peppery microarugula, to reflect delicately on the peppercorns, tossed with fleur de sel and truffle oil. You could seriously make this for Valentine's Day and look pretty amazing. More

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