Gallery: Steakcraft: A Special Deal on Steak au Poivre at Restaurant Row's Le Rivage

Le Rivage Steak Frites for Two
Le Rivage Steak Frites for Two

Two 18 oz USDA Prime 35 day dry aged New York strip steaks.

Raw steaks
Raw steaks

The knife in the picture is "at least 100 years old," according to Chef Denamiel, having been handed down through the generations. An no, neither his father nor grandfather changed either the blade or handle.

Secret seasoning
Secret seasoning

The chef starts off the seasoning with a secret ingredient that he won't divulge.

Sea salt
Sea salt

Next he seasons the steak with coarse sea salt.

Clarified butter
Clarified butter

Clarified butter is used to lubricate the steak.

On to the grill
On to the grill

The steak are cooked in a broiler.

Steak on the grill
Steak on the grill

The steaks sizzle as soon as they hit the grill.

Rocket hot
Rocket hot
Flipping the steak
Flipping the steak

Denamiel flips the steaks.

Flipped
Flipped

It doesn't take long for the steak to get seared.

Finished steaks
Finished steaks

The steaks are rested for at least 10 minutes.

Stock
Stock

A classic veal bone stock serves as the basis for the green peppercorn sauce.

Crushing black peppercorns
Crushing black peppercorns

The chef uses a saucepan to crush the black peppercorns that form the basis of the sauce. Unlike most steak au poivre recipes, he doesn't coat the steak itself in peppercorns.

Swept
Swept

The crished peppercorns are swept into a pan.

Toast
Toast

The peppercorns are toasted in the pan to intensify their aroma.

Red wine vinegar
Red wine vinegar

Next, red wine vinegar is added to the pan and brought to a boil.

Reduction
Reduction

The liquid is reduced by half.

Minding the reduction
Minding the reduction

Chef Denamiel tends to his sauce.

Swirl
Swirl

The sauce is now ready for the next phase.

Green peppercorns
Green peppercorns

Denamiel adds green peppercorns to the sauce. At this stage the chef takes the pan off the heat and allows the green peppercorns to be incorporated using only the residual warmth of the sauce.

Red wine sauce
Red wine sauce

After the green peppercorns have been incorporated, the chef paddles red wine sauce in to the pan. The red wine sauce is a classic Burgundian recipe with some secret family additions. It is uses the veal stock as its base.

Back to the boil
Back to the boil

The sauce is brought back to boil and reduced again.

Cream
Cream

Heavy cream goes in to give the sauce some body.

Cognac
Cognac

The sauce is finished with cognac.

The right profile
The right profile

The sauce is at the right consistency when it coats the back of a spoon with out dripping off.

Ready for the table
Ready for the table

The steak comes with french fries and grilled asparagus.

Sliced
Sliced
Frisée
Frisée

Frisée with hardcooked egg and bacon, one of the available appetizers.