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Sauced · June 18 · 1 hr 12 min

Steak au Poivre

Five Paris chefs claimed to have invented Steak au Poivre in the early 20th-century. Four of them wrote letters of complaint to the same 1950 culinary magazine. The fifth had the best story. We dig into the origin fight, Julia Child's surprising position on the flambé, the chemistry behind why pre-ground pepper is inferior, and a red wine pairing that mirrors the pepper on a molecular level. For the glass, Americans in Paris — an Armagnac sipper built off the Vieux Carré, finished with a fresh crack of pepper over the top. For the full recipes and more, become a premium subscriber at https://sauced.supercast.com/ Follow us on Instagram: @sauced.pod Thanks to all of this week’s partners: El Ateo Tequila: https://pkgdgroup.com/#our_brands/ Underberg: https://underbergamerica.com/

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Five Paris chefs claimed to have invented Steak au Poivre in the early 20th-century. Four of them wrote letters of complaint to the same 1950 culinary magazine. The fifth had the best story.

We dig into the origin fight, Julia Child's surprising position on the flambé, the chemistry behind why pre-ground pepper is inferior, and a red wine pairing that mirrors the pepper on a molecular level.

For the glass, Americans in Paris — an Armagnac sipper built off the Vieux Carré, finished with a fresh crack of pepper over the top.

For the full recipes and more, become a premium subscriber at https://sauced.supercast.com/

Follow us on Instagram: @sauced.pod

Thanks to all of this week’s partners:

El Ateo Tequila: https://pkgdgroup.com/#our_brands/

Underberg: https://underbergamerica.com/

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