>Steak au Poivre:
• Temper Proteins to room temp before cooking
• Use mortar & pestle or mallet/heavy pan to smash peppercorns in parchment/foil
• Press cracked whole peppercorns into meat
• Do not overheat pan before adding cooking oil/shortening (not smoking)
• Do not use a non-stick skillet (meat won’t brown)
• Do not turn until meat releases from pan with a shake
• After release, turn meat often during cooking
• Always remove pan from stove before adding flammables (e.g. brandy)
