Steak

A rich and decadent variation of Steak au Poivre, using brandy for a deeper flavor profile in the creamy pan sauce.

Ribeye Steaks · Black Peppercorns · Unsalted Butter · Olive Oil

A simplified version of Steak au Poivre, focusing on speed and ease without sacrificing the signature peppery crust and creamy sauce.

Sirloin Steaks · Black Peppercorns · Unsalted Butter · Olive Oil

A quintessential French dish featuring a pan-seared steak coated in crushed peppercorns, finished with a rich pan sauce made with cognac and cream.

Filet Mignon Steaks · Black Peppercorns · Unsalted Butter · Olive Oil

A sophisticated twist on Steak Diane, featuring a richer sauce made with cognac and a side of blanched asparagus for a touch of freshness and color.

Beef fillet steaks · Butter · Olive oil · Shallots

A simplified version of Steak Diane, perfect for a weeknight. It uses pre-sliced mushrooms and omits the flambé step for speed, while retaining the core flavors.

Beef sirloin steaks · Butter · Olive oil · Garlic

A classic steakhouse dish featuring pan-seared tenderloin steak, flambéed with brandy and served with a rich, creamy mushroom and Worcestershire sauce. Traditionally prepared tableside.

Beef tenderloin steaks · Butter · Olive oil · Shallots