The classic French bistro dish Steak au Poivre, a peppercorn-coated steak with a light cream sauce, has plenty of zing from abundant pepper, which is subdued in a pan sauce with a few tablespoons of ...

Step back in time to a steakhouse in the 1960s and two dishes would have been all the rage: steak Diane and steak au poivre. Though these have fallen out of favor with diners and might be considered ...

Steak au poivre is one of those rare retro dishes that continues to hold up decades after its heyday. While black pepper is a key component to practically every steak seasoning blend, steak au poivre ...

Armando Rafael for The New York Times. Food Stylist: Brett Regot. Choose the right cut of meat and follow these easy tips to prepare steak au poivre for two. Armando Rafael for The New York Times.

Tim Harris tackles a French bistro classic that's easier than you think: steak au poivre. The Dapper Dad tackles a French bistro classic that's easier than you think: steak au poivre- ...

What he’s known for: Working his way from Detroit to New York City and climbing the fine-dining ladder; earning a Michelin star early in his career; taking the helm at Saga after his mentor, James ...

The number one rule for pairing food and wine is to match intensity -- the flavors and body of both should be equally light, medium, or bold so that one doesn't just drown out the other. Further ...