Skip to content
 
If you can read this, either the style sheet didn't load or you have an older browser that doesn't support style sheets. Try clearing your browser cache and refreshing the page.

(Bon Appetit)   "It's old school, but I think it deserves a comeback, which is why it got a spot in my first cookbook, out this April"   (bonappetit.com) divider line
    More: Obvious, Black pepper, textbook-perfect steak, Mortar and pestle, classic French dish of steak, creamy pepper sauce, nice cut of steak, Seasoning, Cooking  
•       •       •

1084 clicks; posted to Food » on 05 May 2021 at 5:20 PM (6 weeks ago)   |   Favorite    |   share:  Share on Twitter share via Email Share on Facebook



34 Comments     (+0 »)
View Voting Results: Smartest and Funniest
 
2021-05-05 3:48:18 PM  
64.media.tumblr.comView Full Size



It was a power blackout, Lana.
 
2021-05-05 4:02:57 PM  
Don't call it a comeback...
 
2021-05-05 5:24:33 PM  
Someone actually typed "this April" on May 5th.
 
2021-05-05 5:26:07 PM  

IgG4: Don't call it a comeback...


Seriously. When did Steak Au Poivre ever go out of style? It's a perfect steak entree.
 
2021-05-05 5:32:01 PM  
Molly Baz is fairly attractive.
 
2021-05-05 5:33:47 PM  

Cortez the Killer: IgG4: Don't call it a comeback...

Seriously. When did Steak Au Poivre ever go out of style? It's a perfect steak entree.


Since she needed something safe and just-pretentious-sounding-enough-to-th​e-uninitiated to put in her picture book with some somewhat-tested recipes.  Now shut up and go buy her goddamn book.
 
2021-05-05 5:44:50 PM  

Benevolent Misanthrope: Cortez the Killer: IgG4: Don't call it a comeback...

Seriously. When did Steak Au Poivre ever go out of style? It's a perfect steak entree.

Since she needed something safe and just-pretentious-sounding-enough-to-th​e-uninitiated to put in her picture book with some somewhat-tested recipes.  Now shut up and go buy her goddamn book.


No. I'm gonna make fajitas out of spite.
 
2021-05-05 5:50:42 PM  
pretty sure i would hate this. i DO cook with FGP, but if i can feel the pepper corn bits on my tongue, let alone "crunch" them between my teeth, those f*ckers are getting spit out on the floor!
 
2021-05-05 5:59:12 PM  

luna1580: pretty sure i would hate this. i DO cook with FGP, but if i can feel the pepper corn bits on my tongue, let alone "crunch" them between my teeth, those f*ckers are getting spit out on the floor!


Gotta agree here. I cook with it. But I don't want it adding crunch. There's nicer, gentler things to add crunch.

It is an unpleasant unwanted crunch. And if I'm making steak, let alone some sauce drenched steak, I don't want steak to crunch.

Steak shouldn't crunch. Things eaten with steak can crunch and have a bite. But steak itself shouldn't have a crunch and bite. I'm eating the cow. The cow isn't biting me anymore.
 
2021-05-05 6:12:10 PM  

Benevolent Misanthrope: Cortez the Killer: IgG4: Don't call it a comeback...

Seriously. When did Steak Au Poivre ever go out of style? It's a perfect steak entree.

Since she needed something safe and just-pretentious-sounding-enough-to-th​e-uninitiated to put in her picture book with some somewhat-tested recipes.  Now shut up and go buy her goddamn book.


It's the best she can do now that her BFF Adam Rapoport left to spend more time with his family. She doesn't get to be on youtube anymore.
 
2021-05-05 6:20:39 PM  

Barton Fink: Molly Baz is fairly attractive but she's no Claire Saffitz.


Consider your post improved.
 
2021-05-05 6:32:13 PM  

Axeofjudgement: Benevolent Misanthrope: Cortez the Killer: IgG4: Don't call it a comeback...

Seriously. When did Steak Au Poivre ever go out of style? It's a perfect steak entree.

Since she needed something safe and just-pretentious-sounding-enough-to-th​e-uninitiated to put in her picture book with some somewhat-tested recipes.  Now shut up and go buy her goddamn book.

No. I'm gonna make fajitas out of spite.


M.... Yummy Spite Fajitas...
 
2021-05-05 6:56:00 PM  

Benevolent Misanthrope: Cortez the Killer: IgG4: Don't call it a comeback...

Seriously. When did Steak Au Poivre ever go out of style? It's a perfect steak entree.

Since she needed something safe and just-pretentious-sounding-enough-to-th​e-uninitiated to put in her picture book with some somewhat-tested recipes.  Now shut up and go buy her goddamn book.


In that case, she should have gone with Steak Diane. That's at least a bit more obscure.
 
2021-05-05 6:57:20 PM  

espiaboricua: Barton Fink: Molly Baz is fairly attractive but she's no Claire Saffitz.

Consider your post improved.


i do love claire, although she has put on quite a bit of weight lately.

i understand that sounds bad to say out loud, but her job is presenting herself in a sense.

i keep meaning to pick up her newish book.
 
2021-05-05 7:35:25 PM  

luna1580: pretty sure i would hate this. i DO cook with FGP, but if i can feel the pepper corn bits on my tongue, let alone "crunch" them between my teeth, those f*ckers are getting spit out on the floor!



I really hate chomping down on large pieces of peppercorn.
 
2021-05-05 7:41:22 PM  

Barton Fink: espiaboricua: Barton Fink: Molly Baz is fairly attractive but she's no Claire Saffitz.

Consider your post improved.

i do love claire, although she has put on quite a bit of weight lately.

i understand that sounds bad to say out loud, but her job is presenting herself in a sense.

i keep meaning to pick up her newish book.


Never trust a skinny chef.

Also, save yourself some time.  Cook the steak while you mix this.  Done in like 5 minutes:

germanshop24.comView Full Size
 
2021-05-05 7:43:19 PM  
Some of you here are pretty funny complaining about a classical dish that you've never once tried in your life.

But that's what we're all about here, so carry on.
 
2021-05-05 7:47:30 PM  

Cortez the Killer: IgG4: Don't call it a comeback...

Seriously. When did Steak Au Poivre ever go out of style? It's a perfect steak entree.


Came here to say, I <3 Molly, but I know of several places where I can get it.
 
2021-05-05 8:09:33 PM  
Steak au Poivre is one of my go to ways of cooking steak, now that we have an outdoor propane burner that I can fit my carbon steel pan on. I get to make as much smoke as I want and then set the whole damn thing on fire with brandy when I make my sauce.

You haven't properly cooked your steak until you've scared the neighbors.
 
2021-05-05 8:13:49 PM  

BunkyBrewman: Some of you here are pretty funny complaining about a classical dish that you've never once tried in your life.

But that's what we're all about here, so carry on.


I make it frequently; it's so easy and delicious. To those of you worried about the peppercorns being too hard, if you crush them well enough they will soften a bit in the pan. It's also a fun dish to prepare with people around because of the fire. Do be careful of the fire!
 
2021-05-05 8:39:33 PM  
The only time I've had it, at a French restaurant in Vientiane, the sauce was made with soft peppercorns. It wasn't crunchy at all. The peppercorns were white, green, and pink, not black.
 
2021-05-05 8:39:53 PM  

BunkyBrewman: Some of you here are pretty funny complaining about a classical dish that you've never once tried in your life.

But that's what we're all about here, so carry on.


Who (among non-vegetarians) hasn't tried it before?  I've had it out and I've made it at home, though admittedly not very well.  Might be time to try it again.
 
2021-05-05 8:50:20 PM  

ChubbyTiger: BunkyBrewman: Some of you here are pretty funny complaining about a classical dish that you've never once tried in your life.

But that's what we're all about here, so carry on.

Who (among non-vegetarians) hasn't tried it before?  I've had it out and I've made it at home, though admittedly not very well.  Might be time to try it again.


Be sure to use a large skillet. You need surface area to get the sauce right. That advice came to me from a fellow farker and I pass it along today. Also, don't be anxious about steak au povire, you can't mess it up too badly as long as you don't over-cook the steak, which you won't. Just try it! It's fun to prepare because of the fire and it's delicious! Plus, you can sip some brandy!
 
2021-05-05 9:40:17 PM  
Here I was hoping it would be something aspic based.

But the recipe is delicious, and classic for a reason.
 
2021-05-05 9:43:04 PM  
Binging with Babish: Steak au Poivre from Archer
Youtube tCJ_VV0FEZM
 
2021-05-05 11:38:34 PM  
You just ruined a steak.
 
2021-05-06 5:41:13 AM  

BunkyBrewman: Some of you here are pretty funny complaining about a classical dish that you've never once tried in your life.

But that's what we're all about here, so carry on.


Yeah, because Steak au poivore is SOOOOO high society, us commoners must only dream of the day we'll actually have...steak.


/eye roll
 
2021-05-06 6:56:35 AM  

ChubbyTiger: BunkyBrewman: Some of you here are pretty funny complaining about a classical dish that you've never once tried in your life.

But that's what we're all about here, so carry on.

Who (among non-vegetarians) hasn't tried it before? I've had it out and I've made it at home, though admittedly not very well.  Might be time to try it again.


people under age 50 who do not reside in NYC?
 
2021-05-06 7:00:25 AM  

CFitzsimmons: BunkyBrewman: Some of you here are pretty funny complaining about a classical dish that you've never once tried in your life.

But that's what we're all about here, so carry on.

I make it frequently; it's so easy and delicious. To those of you worried about the peppercorns being too hard, if you crush them well enough they will soften a bit in the pan. It's also a fun dish to prepare with people around because of the fire. Do be careful of the fire!



well, i got the impression they'd be big, gross, obvious, crunchy things from ol' molly herself:

Make sure to use freshly ground pepper, which has a brighter, fresher flavor than the preground stuff. Whether you use a mortar and pestle or a pepper mill, grind or crack the peppercorns as coarsely as possible so they add big pops of flavor and crunch. -Molly Baz
 
2021-05-06 9:50:06 AM  
That is the main ingredient in "the dinner". A couple times a year (non covid), one set of grandparents will take the kids, and the wife and I will just go hang out. Spend time together at home, watching movies, going for a drive, and... other things. Once during this period I am required to make her "the dinner": steak tenderloin au poivre, sour cream garlic mashed yellow potatoes, and steamed asparagus. And a bottle of Claret. It has become a tradition; it's a tasty meal, and fairly easy to prepare.
 
2021-05-06 12:39:45 PM  

luna1580: CFitzsimmons: BunkyBrewman: Some of you here are pretty funny complaining about a classical dish that you've never once tried in your life.

But that's what we're all about here, so carry on.

I make it frequently; it's so easy and delicious. To those of you worried about the peppercorns being too hard, if you crush them well enough they will soften a bit in the pan. It's also a fun dish to prepare with people around because of the fire. Do be careful of the fire!


well, i got the impression they'd be big, gross, obvious, crunchy things from ol' molly herself:

Make sure to use freshly ground pepper, which has a brighter, fresher flavor than the preground stuff. Whether you use a mortar and pestle or a pepper mill, grind or crack the peppercorns as coarsely as possible so they add big pops of flavor and crunch. -Molly Baz


I usually put a bunch of peppercorns in a plastic ziplock and smash them with the back of a cast iron pan. Perfect consistency for au poivre. The steak gets completely covered/encrusted with peppercorn.
 
2021-05-06 7:14:32 PM  

luna1580: ChubbyTiger: BunkyBrewman: Some of you here are pretty funny complaining about a classical dish that you've never once tried in your life.

But that's what we're all about here, so carry on.

Who (among non-vegetarians) hasn't tried it before? I've had it out and I've made it at home, though admittedly not very well.  Might be time to try it again.

people under age 50 who do not reside in NYC?


I'm (slightly) under 50 and do not reside in NYC (anymore).  So.  Um.
 
2021-05-06 7:28:24 PM  

ChubbyTiger: luna1580: ChubbyTiger: BunkyBrewman: Some of you here are pretty funny complaining about a classical dish that you've never once tried in your life.

But that's what we're all about here, so carry on.

Who (among non-vegetarians) hasn't tried it before? I've had it out and I've made it at home, though admittedly not very well.  Might be time to try it again.

people under age 50 who do not reside in NYC?

I'm (slightly) under 50 and do not reside in NYC (anymore).  So.  Um.


but did you live there when you started eating Steak Au Poivre?
 
2021-05-06 9:44:04 PM  

luna1580: ChubbyTiger: luna1580: ChubbyTiger: BunkyBrewman: Some of you here are pretty funny complaining about a classical dish that you've never once tried in your life.

But that's what we're all about here, so carry on.

Who (among non-vegetarians) hasn't tried it before? I've had it out and I've made it at home, though admittedly not very well.  Might be time to try it again.

people under age 50 who do not reside in NYC?

I'm (slightly) under 50 and do not reside in NYC (anymore).  So.  Um.

but did you live there when you started eating Steak Au Poivre?


Speaking for myself, rural Idaho.
 
Displayed 34 of 34 comments

View Voting Results: Smartest and Funniest

This thread is closed to new comments.

Continue Farking




On Twitter


  1. Links are submitted by members of the Fark community.

  2. When community members submit a link, they also write a custom headline for the story.

  3. Other Farkers comment on the links. This is the number of comments. Click here to read them.

  4. Click here to submit a link.