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A filet of beef, generally Filet Mignon, covered in slightly cracked peppercorns and then seared quickly at [high heat] in butter and oil. This is to create a crust [on the outside] while leaving the inside rare to [medium rare]. The steak is then usually sliced after a rest period during which the chef creates a pan sauce using the fond (pan leftover goodness) along with cognac, heavy cream, and other choice flavorants. The sauce is poured over the Steak Au Poivre, and generally the dish is served with steamed Asparagus.
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