but knowing how to cook a great steak au poivre will take you even further. This classic French dish stars a peppercorn-crusted pan-seared filet topped with the most utterly delicious sauce you've ...

But other times you want a more elegant presentation, and steak au poivre is a classic choice. Crusted in spicy peppercorns and napped with creamy pan sauce, this steak dish allows you to show off ...

Ajoutez le fond de veau et mélangez. Ajoutez la crème liquide infusée au poivre. Mélangez à nouveau, salez et laissez réduire à feu doux. La sauce doit devenir crémeuse. Servez bien chaud.

Since your meat has rested it's time to plate for presentation. Slice the steak into strips, lay them out on the plate and top with the au poivre sauce.

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Taste for salt. Serve the steaks with the sauce spooned over the top and the remaining sauce on the side.

There are a few good reasons this works: In a classic steak au poivre, the protein is encrusted in peppercorn and doused in a sauce composed of cognac, chicken stock, heavy cream, and shallots.

(6-oz.) beef filets (about 1 1/2 in. thick) 1 tsp. kosher salt, plus more to taste 2 tbsp. whole multicolor peppercorns 1 tbsp.