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.
Steak au Poivre
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.