Steak au poivre from Anthony Bourdain's Les Halles Cookbook: Strategies, Recipes, and Techniques of Classic Bistro Cooking by Anthony Bourdain

  • Cognac
  • black peppercorns
  • veal stock
  • beef steaks
  • store-cupboard ingredients

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

  • Smokeydoke on December 27, 2016

    I've never had steak au poivre before, it is a very spicy dish! Much too spicy for me, I could barely swallow it with the mashed potatoes. But Mr. Smokey says this is how it is suppose to be. I made it again, but only added black pepper to the butter sauce per taste and it was wonderful, but it was hardly steak au poivre. I used Costco's Black Malabar Peppercorns which are very strong. Make sure to open all the windows and have the vents going. The dish is a stinker!

  • Delys77 on October 31, 2011

    Make sure you don't overheat the pan or the sauce will be burnt

  • fprincess on September 29, 2011

    Wonderful as all the other steak recipes in that book. Very old school.

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