Steak coated liberally with crushed peppercorns before cooking.
- Lunch might be salade niçoise or chicken Riesling; dinner sautéed skate beurre noir, duck confit or steak au poivre. ‘The thing we could never afford to get wrong,’ Riad Nasr says, ‘was the French fries.
- This isn't your steak au poivre with five different peppercorns, or cream, or mustard, or anything else.
- But such a practice might be akin to dining on steak au poivre with no appetizer, dessert, or piping hot espresso, preferably taken at an outdoor café.
French, literally 'steak with pepper'.
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