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Old 10-31-2011, 03:06 AM   #21
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Location: Rural Ottawa, Ontario
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That is so not like the steak au poivre I've had. The only version I've had was a thick steak (not sure the cut) that was edged with crushed black, white, and green pepper. I tend to not like my steak "dressed," especially if it is a good cut, I like the taste of beef and don't want to smother it with a sauce.

I've got OCD--Obsessive Chicken Disorder!
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Old 10-31-2011, 04:06 AM   #22
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Join Date: Oct 2011
Location: Finland
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There are indeed many versions:

steak au poivre - Google Search

Your point about preferring the taste of beef is the reason I posted that fillet rarely (no pun) has much 'own' taste - and that fillet probably 'works' with various sauces, spices and herbs.

On the other hand - if one has the bucks and/or opportunities to have good beef often - and thus variety desired - then it probably is good to know of various sauces and herbs/spices that complement the taste of even 'tasty' beef.

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cook, steak

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