Lune: Usually I detest steak. I have high regards for first the cook, then the photographer of this picture, however, because they managed to make one of my least favourite foods appear extremely appetising.
Steak au Poivre - filet mignon with a cognac cream sauce and peppercorns. I've had nothing but good reviews when making this recipe. It's simple and fun. Thanks to Alton Brown's teaching, I buy the beef at Costco and trim it myself, which brings the price down too!
Steak au Poivre Recipe - Saveur.com teak au poivre originated in the 19th century in the bistros of Normandy, where noted figures took their female companions for late suppers, and where pepper's purported aphrodisiac properties may have proved most useful.