Bring new life to the iconic steak au poivre with a hint of ruby port:
byJames Peterson| UPDATED Sep 13, 2022 4:34 PMRecipes by CourseRecipes by CuisineRecipes by IngredientRecipes by Season & OccasionShareThis recipe is based on one in Glorious French Food by American author and culinary arts teacher James Peterson. Steak “au poivre” has been a popular bistro menu staple since the 19th century. A bright, young ruby port adds sweetness to the peppery sauce.
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