Comments on: Classic Steak au Poivre Recipe

By: Audrey

Audrey — Sun, 03 Aug 2025 07:43:32 +0000

In reply to Nancy. Thank you so much, Nancy. This was my biggest goal with the blog, making these recipes as approachable as possible for readers. Please enjoy :)

By: Nancy

Nancy — Sat, 02 Aug 2025 20:58:47 +0000

I read through your recipes and found them to be translated into easy……
Thank you for this. I have always loved French food but was unable to find recipes that were made easy……..until now!

By: Merete Krogh

Merete Krogh — Sun, 20 Jul 2025 07:29:32 +0000

In reply to Audrey. Thank you so much, I definitely will try!

By: Audrey

Audrey — Sun, 20 Jul 2025 06:09:07 +0000

In reply to Merete.

Thank you, Merete! This steak and especially this sauce are absolutely delicious. Typically the green pepperconrs we find here and “fresh” and in a brine. And I often still lightly smash some of them, but it isn’t totally required. And they won’t smash like dried black peppercorns would, obviously.

Please enjoy and let me know what you think if you get a chance to try it!

By: Merete

Merete — Sat, 19 Jul 2025 16:17:28 +0000

This looks absolutely delicious! If I prefer to use green pepper corns, should I use the same approach? Probably, I should not crush green pepper corns? Thank you so much!