“IT’S THE HEIGHT of French cuisine,” said Lee Hanson of this steak au poivre, the sort of classic, crowd-pleasing fare he and co-chef Riad Nasr will offer at their all-day brasserie, Frenchette, opening in a few weeks in Manhattan’s Tribeca. Peppercorn-crusted filet mignon in a cream sauce comes with a side of buttery roast potatoes. Flambéing the shallots imparts caramelized flavor to the quick pan sauce—easy to pull off, as long as you’re careful. “You cut the steak and those juices run into the cream sauce,” said Mr. Hanson. “The potatoes are the perfect sponge.”

Source: Wall Street Journal February 15, 2018 19:07 UTC