Steak au poivre 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 oil. The steak is
Au jus stock to a concentrated form, (also known as "Glace de Viande") to accompany a meat dish. It is typically served with the French dip sandwich. "Jus" can also be made by extracting the juice from the original meat and combining it with another liquid e.g. red wine (thus forming a red wine "jus"). A powdered product described as "jus" is also sold, and is rubbed into the meat before cooking or added afterwards. Powdered forms generally use a combination of salt, dried onion, and sometimes sugar as primary flavoring agents. In the United States, the phrase "au jus" is often