This is a recipe for making steak poivre Napa Valley. The name, Steak Poivre, comes from the French word “poivre” which means pepper. This dish usually consists of filet mignon encrusted with crushed peppercorns and served in a sauce called cognac cream sauce. The pepper is black, white and green. It is usually quite spicy but can be made milder according to personal preference.
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