There are few pairings that feature pepper so prominently as steak au poivre. This is the time to splurge on more expensive green, white, and red peppercorns, which add complexity to the taste and make for a more dramatic presentation. The peppers are crushed using the flat side of a big, heavy knife or a mortar and pestle. They should not be ground too finely but remain chunky enough to feel in the mouth. A piece of steak-any cut suitable for broiling will serve, though filet is preferred-is rubbed with the pepper and then seared in a hot pan, both creating a crust on the meat and leaving flavor in the pan, which serves as the basis for the sauce.

What makes steak au poivre unique is the use of brandy or cognac instead of red wine in the sauce. This liquid is reduced with beef broth and aromatics and may even be thickened with cream and butter. The result is a smooth, richly flavored accompaniment to the sharp taste of the pepper and pungent beef. When the sauce has reached the desired consistency, the steaks get a quick bath with it before plating and then the remaining sauce is drizzled on top.