If there’s one recipe every carnivore needs to have in their repertoire, it’s this one. Steak au poivre can trace its roots back before the turn of the 19th century as a classical French dish, brought into American mainstream cooking by none other than the great Julia Child in the 1960s. Some even credit steak au poivre with the prevalence of pepper-crusted steaks and the predecessor to Steak Diane.
With such a lineage, it’s hard to pass up the opportunity when presented with a beautiful backstrap of a fair chase harvested Texas Hill Country Axis taken by my good friend Miguel on a hunt this past fall.
Here’s a list of what you’ll need to create this fantastic dish based on the recipe provided by Chef Albert Wutsch, with a few small changes of my own. Check out a full profile on Chef Wutsch elsewhere in this issue.
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