going green: (my) steak au poivre vert on a pillow of fresh puréed fennel

To most people, the phrase “going green” conjures up images of electric cars and recycling. Not me. I think of food. Green food. This week in particular the “going green” slogan left me dreamily thinking of green peppercorns and the French bistro classic steak au poivre vert, a pan-seared steak covered with a creamy, brandy-infused reduction sauce loaded with green peppercorns. It was one of the very first dishes I discovered my first time in Paris over twenty-something years ago (sigh). It was divine and I have enjoyed this classic (both eating it and teaching others how to make it) throughout the years. 

This week I was inspired to “go green” with this French classic and create a leaner, simple dish that you can duplicate at home in less than 30 minutes, without sacrificing that peppery-brandy flavor and using various green ingredients. The thought resulted in this week’s simple pleasure: (my) steak au poivre vert with puréed fennel. Get ready, this week we are going green in a whole new way and it is delicious. Read the rest of this entry »