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 ...

Flambéing is kitchen drama that is hard to beat. The ignited cognac sends flames from the skillet, a spectacle for guests and showoff cooks alike. It’s the kind of dish that would be perfect when ...

Preheat oven to 200°F. Pat steaks dry and season both sides with kosher salt. Coarsely crush peppercorns in a sealed plastic bag with a meat pounder or bottom of a heavy skillet, then press pepper ...

The creamy peppercorn sauce has a deep, savory flavor from the Cognac (or brandy), which deglazes the pan and picks up all those caramelized bits from the seared chicken. A splash of cream rounds ...

Chef Roscoe’s latest recipe remix takes a classic French dish and covers it in a creamy Cognac-creme fraiche pan sauce. In ...

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 ...

1. Bring the filets to room temperature for 30-45 minutes. 2. Season each filet generously with cracked black pepper and kosher salt. 3. Heat canola oil in a heavy-bottomed skillet or griddle over ...

Creamy Chicken au Poivre is a reinvented French classic perfect for a weeknight dinner. This dish features tender chicken thighs seared and simmered in a silky Cognac cream sauce infused with crushed ...

Pre-heat oven to 425 degrees. In a medium pot over high heat, cover potatoes with salted water by 2 inches and bring to a boil. Lower heat to medium-high and simmer until fork-tender, 20 minutes.