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.
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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
In the port city of Livorno, host Pete Evans is joined in Italy by two chef-authors with US roots: Bryan Voltaggio, who visits from Maryland, and Pamela Sheldon Johns, who…View all Moveable Feast recipes and video extras
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