Green peppercorns punch up the flavor of a creamy, tomatoey sauce for steak. Though we think this recipe serves 4, serious steak eaters (you know who you are) may think otherwise; more power to you.
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Wonderful and Delicious! However, why two skillets? I cooked the steaks first in a cast iron pan, removed them and let rest loosely covered with foil and then made the sauce. The fond left in the pan enhances the sauce.
Sauce really enhanced the flavor of the steak. I made 1/2 of the sauce since I was cooking 1 steak and had more than I needed. I was surprised at how good the sauce was. Did not use this recipe for cooking the steaks so I don't know how reliable it is. Used Americas Test Kitchen method of roasting the steak at 275 until about 95 degrees then searing on the stovetop in a very hot skillet. Perfect medium rare steaks. Will make the sauce again
Join host Pete Evans for the most opulent feast Moveable Feast with Fine Cooking has thrown! At the Chateau d’Ancy-le-Franc in Burgundy, the Renaissance-style surroundings of one of France’s finest…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?