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
Dish (food) Dish (food) A dish in gastronomy is a specific food preparation, a "distinct article or variety of food," ready to eat, or be served. A dish may be served on tableware, or may be eaten out of hand; but breads are generally not called dishes. Instructions for preparing a dish are called recipes. Some dishes, for example "vanilla ice cream with fudge sauce", rarely have their own recipes printed in cookbooks, as they are made by simply combining two ready to eat foods. Many dishes have specific names ("e.g." sauerbraten), while others have descriptive names ("broiled ribsteak"). Many are named