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
Sauce Sauce In cooking a sauce is a liquid, cream, or semi-solid food served on or used in preparing other foods. Sauces are not normally consumed by themselves; they add flavor, moisture, and visual appeal to a dish. "Sauce" is a French word taken from the Latin "salsa", meaning "salted". Possibly the oldest recorded European sauce is garum, the fish sauce used by the Ancient Greeks; while doubanjiang, the Chinese soy bean paste is mentioned in "Rites of Zhou" in the 3rd century BC. Sauces need a liquid component. Sauces are an essential element in cuisines all over the world. Sauces