Steak with green peppercorns (Entrecôte au poivre vert) from Glorious French Food: A Fresh Approach to the Classics (page 486) by James Peterson

  • freeze-dried green peppercorns
  • beef steaks
  • Show all ingredients...

  • EYB Comments

    Can substitute tawny Port wine for ruby Port wine; beef porterhouse steaks, beef strip steaks, or beef bone-in rib-eye steaks for beef steaks; and this book's Brown chicken broth (Bouillon brun de volaille) or commercial chicken stock for beef stock.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute tawny Port wine for ruby Port wine; beef porterhouse steaks, beef strip steaks, or beef bone-in rib-eye steaks for beef steaks; and this book's Brown chicken broth (Bouillon brun de volaille) or commercial chicken stock for beef stock.

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