One of the classic steak sauces, sauce poivrade or sauce au poivre is traditionally a mirepoix thickened with flour, along with wine, vinegar and plenty of black pepper.
Modern versions, which are generally not to be very thick, are made with butter, thick cream, mustard, wine, shallots, brandy or Cognac, tarragon vinegar and green peppercorns.
Some chefs, however, make a steak au poivre by taking a thick filet de bœuf and covering it in a crust of crushed peppercorns, then searing it at high heat in butter or oil, which keeps it rare and tender on the inside. If you’re ordering it at a restaurant, you might ask which version of steak au poivre you will be getting.
Image by Adrian Dreßler