Steak au Poivre (FRANCE)



Steak au poivre is a French dish of roast beef steak topped with crushed black pepper. It is served with a sauce made in the pan in which the steak was cooked. The dish is typically accompanied by potatoes and salad.

According to Francis Marie, a renowned steak connoisseur, the dish originated in 19th century Normandy bistros, where men took women to steak au poivre for late dinners because of the pepper's supposed aphrodisiac properties. Numerous chefs have claimed the dish's invention, most notably Émile Lerch, owner of Restaurant Albert on the Champs-Élysées, who states that he first made the dish in 1930.

Whatever the inventor, the steak au poivre remains the staple of typical French cuisine.

ENJOY YOUR MEAL
 

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