This classic steak sauce reduction is made earthy and sweet with port and highlighted by the tang of pickled green peppercorns.

How to make steak when it's too cold to grill.

This recipe was adapted from Saveur magazine though it was actually Entocotes au Poivre Vert (Strip Steaks with Green Peppercorn Sauce.) The sauce is what this recipe is all about the silky rich taste of this sauce is incredibly fabulous.

INGREDIENTS 2 x 300g/10oz New York Strip / Porterhouse steaks Salt and pepper 1 tbsp vegetable oil SAUCE: 1/3 cup / 85 ml ...

Bistro-Style Steak Au Poivre By Andrew Zimmern Inspired by the classic French bistro dish, this steak au poivre with a peppercorn-laden creamy pan sauce is an easy yet elegant way to impress your guests. Use New York strips, ribeyes or flat iron steaks if you can find them.

This classic steak sauce reduction is made earthy and sweet with port and highlighted by the tang of pickled green peppercorns.

This Strip Roast recipe just screams "Holiday Dinner". With red wine sauce and green peppercorns, even the ingredients are festive.

Grilled Strip Loin Steak with Green Peppercorn and Mushroom SauceServed with New Potatoes and Baked Beet Slivers Time: 25 minutesEffort: EasyServes: 2Ingredients2 strip loin steaks, about 1/2 to 3/4″ thick leaving the fat on4-5 large white mushrooms, thinly sliced3-4 tbsp. Canola or Safflower oil2 tsp. green peppercorns (canned in water or from a jar)1-2 tsp. […]

This classic steak sauce reduction is made earthy and sweet with port and highlighted by the tang of pickled green peppercorns.