Cycle 4 – Item 85

31 (Sun) March 2013

Steak au Poivre

2.5

by me

at home

-Oksu, Seongdong, Seoul, Republic of Korea-

with W

Steak au Poivre is a French dish.  It consists of a steak coated with cracked peppercorns (poivre) and seared in a skillet to develop a blackened crust from the peppercorns.  Typically, it’s served in a pan sauce involving stock and/or alcohol (to deglaze the fond), shallots and/or parsley (as aromatics), and butter and/or cream (for the extra calories).

My first attempt at steak au poivre, I adapted a recipe from Julia Child’s Mastering the Art of French Cooking.  As an impromptu undertaking, I had to settle for the ingredients on hand, including a cheap chuck steak, black peppercorns only, and Grand Marnier, which made the whole thing a bit too sweet and citrusy, but the pepper flavor was excellent, totally my kind of thing.  Next time, with better meat, a variety of peppercorns, and proper cognac, I anticipate greatness.

(See also BOOZE)

(See also GLOBAL FOOD GLOSSARY)

(See also RESTAURANTS IN KOREA)

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