steak-au-poivre
This week, we're headed back to the Archer archives in search of a tasty dish to recreate, and I could find none better than steak au poivre - even if it was served sans 'poivre'. We won't make that mistake in the BwB kitchen, as we recreate this French classic with some modernized veggie sides.
Ingredients
Black Peppercorns, crushed
2 Filet Mignons
1 pound Baby Carrots
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