Although the origins of Steak au poivre are sketchy, the phrase in French means 'pepper steak" and is served as a steak encrusted with cracked peppercorns. The origins of peppercorns themselves dates back 4000 years when it is believed they were first cultivated on the Malabar Coast of India.

Peppercorns have been used as medicine and currency alike. During the Middle Ages, they were stored as monetary collateral. In 408 A. D., the Visigoths demanded 3,000 pounds of peppercorns as one of their terms for the release of Rome.

True peppercorns come in varieties of the balled fruits from tall cones on the black pepper plant. They include black (mature fruit), green (unripened), and white (mature fruit soaked from the outer shell).

Steak au poivre for two

2 eight-to-12-ounce sirloin strip steaks or 2 filet mignons.
6 tablespoons whole black peppercorns
1 teaspoon sea salt
10 tablespoons butter
1/2 teaspoon minced garlic
1 teaspoon white sugar
2 medium shallots finely chopped
1 cup heavy cream
1/2 cup of brandy

Crack the fresh, whole peppercorns on a solid surface using a meat hammer or using a cracking device. Lightly butter both sides of each steak and press the cracked pepper into the meat.

In a large, deep skillet, melt the remainder of the butter, along with the shallots, the 2 tablespoons of the brandy and the garlic. Reduce heat to low and cook one minute.

Place the steak in the sauce and cook five to ten minutes on each side or to your preference in the degree of rareness.

If you feel brave, you can now flame the steaks in the remainder of the brandy or add it to the simmering sauce. Mix the cream and sugar gently into the drippings and stir, reducing it over low heat. Place the steaks on plates and spoon the sauce over them. Parsley can be added as a garnish. Serve the steaks with rice and steamed vegetables. A glass of Merlot or Cabernet Sauvignon compliments the meal.