Synonyms containing au poivre
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|Steak au poivre|
Steak au poivre
Steak au poivre or pepper steak is a French dish that consists of a steak, traditionally a filet mignon, coated with loosely cracked peppercorns and then cooked. The peppercorns form a crust on the steak when cooked and provide a pungent but complementary counterpoint to the rich flavor of the high-quality beef. The peppercorn crust itself is made by placing the steak in a bed of cracked black peppercorns. Typically, the steak is seared in a hot skillet with a small amount of butter and oil to cook it. The steak is seared at a high temperature to cook the outside quickly and form the crust while leaving the interior rare to medium rare. The steak is then left to rest for several minutes and then served. Steak au poivre is often served with pan sauce consisting of reduced cognac, heavy cream, and the fond from the bottom of the pan, often including other ingredients such as butter, shallots, and/or Dijon mustard. Common side dishes to steak au poivre are various forms of mashed potatoes and pommes frites. Steak au poivre may be found in traditional French restaurants in most urban areas.
Sauce poivrade, sometimes called sauce au poivre, is a peppery sauce in French cuisine. It is made of a cooked mirepoix thickened with flour and moistened with wine and a little vinegar, then heavily seasoned with pepper.
Cumières-le-Mort-Homme is a ghost commune in the Meuse department in Grand Est in north-eastern France. Since the end of the Battle of Verdun in 1916, it has been unoccupied (official population: 0) along with Bezonvaux, Beaumont-en-Verdunois, Haumont-près-Samogneux, Louvemont-Côte-du-Poivre, and Fleury-devant-Douaumont.