Steak au poivre in most urban areas. Steak au poivre Steak au poivre (, Quebec French pronunciation : ) or pepper steak is a French dish that consists of a steak, traditionally a filet mignon, coated with coarsely cracked peppercorns and then cooked. The peppercorns form a crust on the steak when cooked and provide a pungent but complementary counterpoint to the rich flavor of the high-quality beef. The peppercorn crust itself is made by placing the steak in a bed of cracked black (or mixed) peppercorns. Typically, the steak is seared in a hot skillet with a small amount of butter and
Peanut sauce called "tương đậu phộng" and is used in "cuốn diếp" dish. In South India, ""groundnut chutney"" (spicy peanut sauce) is served along with breakfast, such as idli and dosa. Variations include ""Palli chutney"" (spiced whole peanut chutney) in Andhra Pradesh and ""Kadalai chutney"" in Tamil Nadu, as well as ""Coconut & Peanut Chutney"". Peanut sauce Peanut sauce, satay sauce, bumbu kacang, sambal kacang, or pecel is a sauce made from ground roasted or fried peanuts, widely used in cuisines worldwide. Peanut sauce is used with chicken, meat and vegetables, adding flavor to grilled skewered meat, such as satays, poured over