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Old 10-29-2015, 08:35 PM   #11
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Originally Posted by Andy M. View Post
There are all kinds of pepper sauces. If black peppercorns are too strong you can sub others. But au poivre does call for black.
Just to be clear, the dish that the original poster describes isn't Steak Au Poivre. It's an Australian dish usually called "Scotch Fillet with Peppercorn Sauce" or sometimes simply "Pepper Steak." Like this:

Scotch Fillet With Peppercorn Sauce And Herb Mash Recipe - Taste.com.au

It does have some similarities to au poivre, but typically the pepper isn't cracked and crusted on the meat. I say "typically" but just like every other regional dish, it has variations. Some call for black peppercorns; others don't. Some do crust it on the meat. But it almost always calls for some sort of creamy sauce with peppercorns.

Scotch Fillet, by the way, is the same cut we call Ribeye in the US.
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Old 10-29-2015, 10:01 PM   #12
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Quote:
Originally Posted by Steve Kroll View Post
Just to be clear, the dish that the original poster describes isn't Steak Au Poivre. It's an Australian dish usually called "Scotch Fillet with Peppercorn Sauce" or sometimes simply "Pepper Steak." Like this:

Scotch Fillet With Peppercorn Sauce And Herb Mash Recipe - Taste.com.au
...

You're right. I picked up on the link CraigC posted for au poivre. Subsequent conversation seemed to refer back to that.
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Old 10-29-2015, 10:07 PM   #13
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Quote:
Originally Posted by Andy M. View Post
You're right. I picked up on the link CraigC posted for au poivre. Subsequent conversation seemed to refer back to that.
And the title of the thread is "Black pepper sauce".
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Old 10-29-2015, 10:14 PM   #14
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And the title of the thread is "Black pepper sauce".
Yes. And he also said he was looking for a way to "spice it up differently."
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Old 11-01-2015, 11:59 PM   #15
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Thank you all for the advice. Steve's right, Scotch Fillet with black pepper sauce, for me and inedible but in australia like these strong flavors. Good l 'idea of green pepper. I feel that I have the recipe link. with green pepper, and I also try to use allspice berries. Thanks
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Old 11-02-2015, 01:03 AM   #16
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Thank you for thanking us Mario. We don't often get that. We all learned something, and that's always the point here. I hope you stick around at Discuss Cooking,.
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Old 11-02-2015, 01:19 AM   #17
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Surely I am very pleased to read your experiences. Thanks again
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