Steak Or Chicken Au Poivre
“Pepper Steak” Coarse pepper crusted beef tenderloin, pan seared and finished with a cognac cream sauce. Served with Asparagus and roasted potatoes
OR coarse pepper crusted chicken, also finished with a cognac cream sauce. Served with roasted potatoes and asparagus
This luxurious dish does have a little heat to it.
*Ribeye or NY Strip will be substituted if tenderloin is unavailble
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