Steak Au Poivre


I've cooked the Steak Au Poivre 3 times and each time has been excellent. The hardest part was finding shallots in the grocery store. (try near onions, garlic, ginger) I've recommended the recipe to a few friends. Twice I used boneless ribeyes, once fillet. My preference is the ribeye with fire. My girlfriend had the opportunity to try the Chicken Piccata and reported it was
excellent, despite the unavailability of capers.

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