steak au poivre


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steak au poiv·re

 (ō pwäv′rə)
n. pl. steaks au poivre
Steak studded with coarsely ground pepper before cooking and often flambéed with cognac.

[steak + French au poivre, with pepper (au, with the + poivre, pepper).]
ThesaurusAntonymsRelated WordsSynonymsLegend:
Noun1.steak au poivre - steak covered with crushed peppercorns pan-broiled and served with brandy-and-butter sauce
dish - a particular item of prepared food; "she prepared a special dish for dinner"
References in periodicals archive ?
The a la carte menu includes boeuf a la bourguignonne, steak au poivre and sole meuniere.
VENISON STEAK AU POIVRE INGREDIENTS 3 tbsp black peppercorns, crushed or cracked 6-8 venison steaks, thick cut 1/2 cup olive oil pink sea salt 1 cup dry white wine 1 cup brandy 2 tbsp chicken base paste in 1/2 cup hot water 4 tbsp unsalted butter PREPARATION Press and roll peppercorns and salt into steaks.
DEER STEAK DIANE This recipe combines two classics: Rombauer's steak au poivre and a version of steak Diane made tableside at Delmonico's, Brennan's, and other notable restaurants.
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.
I'll bet a steak au poivre in the Semiramis Grille to a pitcher in Estoril we've seen the last of Saleh's Sana'a shenanigans.
Indulge the palate at Verres en Vers, the hotel's modern interpretation of the French brasserie, presenting signature dishes such as steak au poivre, coq au vin and salade Nioise in an elegant setting.