If you are referring to Steak au Poivre, here is an Epicurious recipe:
Steak au Poivre | Epicurious.com
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That's pretty much how I do it too. You can substitute red wine for the cognac. I probably use less butter. I eyeball it nowadays. I like to add two or three allspice berries to the pepper. I also eyeball how much pepper to put on the steaks. Most recipes use more black pepper than we like. Adding some Dijon sounds good to me. I'll try that.We sometimes add just a tiny bit of Dijon to it as well.
I find the regular recipe harsh as well. That's why I use less black pepper and add the allspice berries.The black pepper sauce, I find it too hard, but in Australia they all go crazy for this sauce. good idea of the mortar to pound the pepper, but the idea was to spice up differently.
Just to be clear, the dish that the original poster describes isn't Steak Au Poivre. It's an Australian dish usually called "Scotch Fillet with Peppercorn Sauce" or sometimes simply "Pepper Steak." Like this:There are all kinds of pepper sauces. If black peppercorns are too strong you can sub others. But au poivre does call for black.
Just to be clear, the dish that the original poster describes isn't Steak Au Poivre. It's an Australian dish usually called "Scotch Fillet with Peppercorn Sauce" or sometimes simply "Pepper Steak." Like this:
Scotch Fillet With Peppercorn Sauce And Herb Mash Recipe - Taste.com.au
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And the title of the thread is "Black pepper sauce".You're right. I picked up on the link CraigC posted for au poivre. Subsequent conversation seemed to refer back to that.
And the title of the thread is "Black pepper sauce".