Steak Au Poivre
This old-school, highbrow, classic French take on meat and potatoes is sure to please. The secret of this stand-out dish is using two types of peppercorns. First, you’ll encrust the steak with pungent, crushed black pepper before you cook it. Then you’ll top it with a rich and flavorful sauce made with fresh tasting, soft green peppercorns. This wonderful meal sure packs a peppery punch!