The outcome of this recipe can only be described as a foodgasm. It's a traditional French dish and now it's one of my favorite ways to prepare steak. Anoka Meat Market was selling something called "butter steak", and I figured, butter + steak = how bad could it be? It was some kind of well-marbled strip cut and the price was right. Over the past couple of weeks I kept hearing references to Steak au Poivre, and figured I'd put my outrageous spice collection (and my awesome wooden mallet) to work and try out the recipe. Side note: If you're curious about the mallet, Dan made it in his wood-turning class to replace the mochi pounder, which didn't survive the trip back from NY. It comes in handy a lot, and I mainly use it to crush spices and pound sauerkraut. We're working on making an even better design (the one in these photos is a prototype). The recipe is very simple and based mainly on Julia Child's version. She calls for a combination of pepperc...
The Magidow family's modern-day recipe box.