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 Au jus Au jus () is a French culinary term meaning "with juice". It refers to meat dishes prepared or served together with a light gravy, or broth, made from the juices given off by the meat as it is cooked. In French cuisine, cooking "au jus" is a natural way to enhance the flavour of dishes, mainly chicken, veal, and lamb. In American cuisine, the term is mostly used to refer to a light sauce for beef recipes, which may be served with the food or placed on the side for dipping. In order to prepare a natural "jus",