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
Chaudfroid sauce Madeira wine, which is cooked and reduced to a sauce consistency. Some simpler preparations of chaudfroid sauce omit the use of meat, and these can be prepared as a brown sauce, a white sauce and as a red sauce using tomato purée. A simpler preparation of chaudfroid sauce without the use of meat can be made by using espagnole sauce, adding ingredients such as aspic jelly, gelatin, cream and sherry to it, and cooking the mixture. Another simpler preparation technique that lacks meat involves the use of allemande sauce or velouté sauce and other ingredients. A sweet version of chaudfroid