Spread the butter directly onto the steak and fry for 2 minutes on each side. Cover loosely with foil, rest and keep warm. For the sauce, add the stock to a saucepan, bring to the boil and cook ...

At Le Clown, the French pop-up from St. Jack alumnus John Denison, a past steak preparation came as a two-plate dish: A crock of silken whipped potatoes surrounded a marrow bone filled with demi ...

Season the steaks on both sides with the peppermix and a pinch of salt. Any excess spice mix can be stored in an air-tight container for future use. To make the béarnaise sauce, heat the vinegar ...

Spoon sauce over steaks. Chefs Lee Hanson and Riad Nasr will soon open the highly anticipated Frenchette in Manhattan. In the meantime, enjoy their classic steak au poivre at home with this simple ...

Keep the broth aside; you will use it in making the peppercorn sauce. In a non-stick pan over medium heat, put in the crushed peppercorns and roast for one minute. Now add the cooking cream and stir.

Since your meat has rested it's time to plate for presentation. Slice the steak into strips, lay them out on the plate and top with the au poivre sauce.

Liven up some simple butter with just a couple of ingredients. This is also great tossed through pasta or melted over green veges. Make a batch and freeze it - it will last for months.

These alternatives to traditional turkey dinner include unique Thanksgiving dishes, like lasagna and chicken pot pies, as ...

Any steak frites option by chefs Riad Nasr and Lee Hanson are going to be my first pick, such as Frenchette’s $58 hanger ...