sauce poivrade

One of the classic steak sauces, sauce poivrade or sauce au poivre is traditionally a mirepoix thickened with flour, with wine, vinegar and plenty of black pepper.

Modern versions tend not to be very thick and are made with butter, thick cream, mustard, wine, shallots, brandy or Cognac, tarragon vinegar and green peppercorns.

Some, however, made 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, so it’s rare and tender on the inside. If you’re ordering it at a restaurant, you might ask what kind of steak au poivre you’re getting.