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
Bolognese sauce and the sauce may be laid on top of the spaghetti (rather than being mixed in, in the Italian manner) or even served separately from it (leaving diners to mix it in themselves). It is often served with grated parmesan on top, but local cheeses, such as grated cheddar are also often used. The sauce is commonly referred to as "Bolognese sauce" or just "spaghetti sauce", but is actually closer to a Southern or Central Italian style of pasta dish, as true Bolognese sauce is generally served in Italy with tagliatelle ribbons, and not with spaghetti. Although so-called "spaghetti bolognese"