Strip Steaks with Green Peppercorn Sauce

Strip Steaks with Green Peppercorn Sauce

Strip Steaks with Green Peppercorn Sauce

The recipe for this dish is based on one in Glorious French Food by our friend James Peterson. "Strictly speaking," writes Peterson, "an entrecote is a boneless rib steak ... but nowadays, in good places at least, [it's] a contre-filet (what in New York is called a strip steak)."André Baranowski

The recipe for this dish is based on one in Glorious French Food by our friend James Peterson (Wiley, 2002). "Strictly speaking," writes Peterson, "an entrecote is a boneless rib steak ... but nowadays, in good places at least, it's a contre-filet (what in New York is called a strip steak)."