Lune: Usually I detest steak. I have high regards for first the cook, then the photographer of this picture, however, because they managed to make one of my least favourite foods appear extremely appetising.
A peppery crust and a quick, creamy pan sauce turns into Steak Au Poive and makes an ordinary evening a bistro night. Used brandy flavour instead, onion, and cooked in thermy for about mins. Add more stock and salt till tastes right
James Beard award-winning TV host and Food & Wine magazine contributing editor Andrew Zimmern invites you into his kitchen with recipes inspired by his travels, childhood and his own family traditions.