Steak crusted in peppercorns. It was such a strange concept to me when I was first introduced to it.
The taste buds belonging to my younger self did not appreciate the depth of flavor borne by the crushed peppercorns. But that was probably because my younger self probably had no idea that pepper could come in any other form than black ground pepper in a tin.
But, I have always loved me a good steak (except for those couple of vegetarian years during college... I think my parents were relieved when I found my way back to the carnivore world)
Then one day, my eyes were opened. I can remember it clearly. The Dude and I were up in Lake Placid (probably for a hockey game at the Olympic Rink) when we stumbled into a steak house for a late night dinner.
Somehow, between The Dude and the server, I was talked into ordering the "steak au poivre" - even though I was pretty convinced that this was the perfect way to ruin a perfect piece of steak. But I am such a good sport...
...and I was so wrong. Ouch. I said it. I was wrong. Crushed peppercorns and cream sauce do not ruin a steak. It creates a thing of beauty. The sum is greater than the whole. Sighs.
And when I can recreate such a dish at home - come to momma!
This post participates in French Fridays with Dorie - come check out the other FFwDers steakbouse creations...