The recent and long overdue return to the marvelous steak au poivre a few weeks ago has hung over me with an ongoing relentless temptation to repeat this meal. So Monday mid-day I did: steak au poivre again, amazing again, with mashed potatoes and that remarkable shallot cream sauce, again. No need for a second side when this is what's filling the plate. I was a little knocked down that afternoon once it had filled my belly, and everything seemed in slow motion for a few hours.
"Steak au Poivre," by Dawn Yanagihara. In Cook's Illustrated, September & October 2001, p. 8-9.
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