Cooking
Alexa Weibel’s recipe is a stunner, using a super-marbled rib-eye steak to deliver crusty, peppery beef in a pan sauce rich with brandy and cream.
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Good morning, and Happy Valentine’s Day. It’s a night for awkward moments in public spaces, fumblingly shared entrees, Champagne that’s not as good as you imagined it would be, with cold, chocolate-covered strawberries for dessert.
Or is that just me? I’ve never liked performative restaurant meals. I don’t want to celebrate romance at a two-top at the one place I was able to get a reservation (at the last minute!) and to depend on others for the success of the meal. One exhausted line cook, one overstretched server, one bad song on a playlist and now I’m in a beef with my wife? I don’t do well on that sort of stage.
Instead: home cooking. A controlled environment. A meal I know I can serve to smiles over candlelight. Steak au poivre (above)!
Alexa Weibel’s recipe is a stunner, using one large, super-marbled rib-eye steak to deliver an incredible dish of crusty, seared and peppery beef in a pan sauce rich with brandy and heavy cream. Lex makes like a chef and fans thick slices of the steak out over the sauce instead of napping the meat with it, which somehow makes everything look more lavish.
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Steak au Poivre for Two
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