What he’s known for: Working his way from Detroit to New York City and climbing the fine-dining ladder; earning a Michelin star early in his career; taking the helm at Saga after his mentor, James ...

Start by slightly pressing the filet, and season with salt and coarse ground black pepper. Heat a heavy frying pan or skillet to a medium-high heat, add oil and place filet seasoned side down and ...

The classic French bistro dish Steak au Poivre, a peppercorn-coated steak with a light cream sauce, has plenty of zing from abundant pepper, which is subdued in a pan sauce with a few tablespoons of ...

Preheat the oven to 400°F. About 30 minutes before cooking, remove the steaks from the refrigerator. Pat the steaks dry with a paper towel and season them all over with the salt; set aside. Place the ...

Sliced steak au poivre, medium rare, with a peppercorn sauce and french fries - Alexpro9500/Getty Images A good sauce can really bring a steak dinner together, and that's especially true of steak au ...

1. Preheat the oven to 200°. WHen it reaches 200°, turn it off. 2. Season steak with salt and pepper, pressing pepper into the steak. Melt 1 Tbsp butter with oil in a large skillet over medium-high ...

Emile Haynie, a great friend, prolific music producer, bread tosser and fellow steak house admirer, turned me on to the chopped steak at the Musso & Frank Grill. It is by far my favorite Musso ...

Add Yahoo as a preferred source to see more of our stories on Google. Steak Diane and steak au poivre side by side - Static Media / Shutterstock Step back in time to a steakhouse in the 1960s and two ...

Step back in time to a steakhouse in the 1960s and two dishes would have been all the rage: steak Diane and steak au poivre. Though these have fallen out of favor with diners and might be considered ...