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steak au poivre

Pronunciation: [oh PWAHV-rh]

Steak that is covered with coarsely ground pepper before being sautéed or broiled. Steak au poivre is usually finished either by topping it with a chunk of sweet butter or by making a simple sauce from the pan drippings. Elaborate presentations often call for flaming ( flambé) the steak with brandy. Also called pepper steak.

From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.

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