Originally Posted by Andy M.
Wait to make the recipe until you have all the ingredients. The taste of this dish can't be approached with what you have on hand.
...Just don't expect it to taste like steak au poivre.
This. This is one that is hard to fake.
Also, you will want a medium high heat to get a good sear, but a ripping hot pan WILL scorch the peppercorns, so use caution.
Milk just won't cut it. Cream for this yields the great mouth feel that only a cream reduction can offer. If you do flour and milk, you will get a country gravy like concoction, not like the real deal at all.