Pepper steak with brandy sauce (Steak au poivre) from Mastering the Art of French Cooking, Volumes I & II by Julia Child and Louisette Bertholle and Simone Beck

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

  • dclong on August 02, 2015

    Really coat the steaks in pepper corns, the cooking process really tempers their heat. I serve the steak on top of the bed of watercress with the sauce. The watercress will wilt some, and will be easy to eat. The spiciness of the watercress cuts through the richness of the steak and sauce. Its a great combo.

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