au poivre

au poi•vre

(oʊ ˈpwa vrə)
French Cookery.
spiced with crushed peppercorns or coarsely ground black pepper: steak au poivre.
[< French: with pepper]
References in periodicals archive ?
From February 17 to February 28, the restaurant will also offer special five or seven course Chinese New Year tasting menus in lieu of regular tasting menus that include a generous dim sum plate with chiu chow, dan dan and XO shrimp dumplings, wagyu beef pot stickers, Hong Kong style black bass served with shitake mushrooms, filet of beef Sichuan au poivre with wok fried green beans on the side, and a mouthwatering dessert duo to mention a few of the carefully-crafted festive menus.
The a la carte menu includes boeuf a la bourguignonne, steak au poivre and sole meuniere.
com/recipes/food/views/roast-prime-rib-au-poivre-5750) Roast prime Rib Au Poivre (from "Bon AppAaAaAeA@tit"): This rich recipe serv eight and calls for a 9-pound&nbsp;prime rib beef roast that includes around four ribs, the recipe specifies.
Grand Reserve 8oz fillet steak (PS25 from the specials) which came with a field mushroom and herb crusted tomato, hand-cut chips and au poivre sauce.
Il s'agit d'une laque pour cheveux, et non d'un spray au poivre, interdit au Danemark, a releve la meme source.
00 Aromas: Chocolate and ripe plum Flavors: Cocoa bean, dark cherries Impression: Complex with floral aromas Structure: Muscular, powerful Drink with: Pan seared pepper fillet mignon, a big juicy steak au poivre.
This WEEKI'm sharing the recipe of one of our bestselling - steaks from the menu - Steak au Poivre
STEAK AU POIVRE Choose the steak of your choice - cooking times will vary 4 5oz steak 2 finely diced shallots, 1 clove garlic 10g fresh green peppercorns 30g unsalted butter 30ml brandy 500ml good beef stock 100ml double cream 25ml olive oil Add the shallots and peppercorns into a hot pan with olive oil and butter, brown until soft then add garlic.
If you've never made a pan sauce, this recipe for steak au poivre is a great way to get started.
Also showcased were hors d'oeuvre such as foie gras terrine on toast with fig compote and apple, grilled lamb ribs with honeymustard glaze and lavender, and steak au poivre .
I can confirm the silver service and the steak au poivre were great.