The success of steak au poivre partly depends on the peppercorns you use and how you apply them to the protein. Chef Tyler Florence weighs in on this question.

Reduce the stock until it coats the back of a spoon then add freshly ground black pepper. Make the sauce as peppery as you want. Whilst you are finishing your sauce place the steaks into a very ...

Keep the broth aside; you will use it in making the peppercorn sauce. In a non-stick pan over medium heat, put in the crushed peppercorns and roast for one minute. Now add the cooking cream and stir.

Peppercorn crusted steak served with a beautiful Diane sauce rich with brandy and cream ... season with salt and plenty of freshly ground black pepper. Fry over a medium-low heat for 10 minutes ...