Steak au poivre with crispy duck fat potatoes from Beat Bobby Flay: Conquer the Kitchen with 100+ Battle-Tested Recipes (page 95) by Bobby Flay and Stephanie Banyas and Sally Jackson

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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 butter and canola oil for beef fat, beef stock or chicken stock for veal stock, and chicken fat for duck fat. You may use the Pickled chiles recipe on p. 248.

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