Although Steve Corry is an established chef, he learned the secrets of classic French cooking from a phenomenal home cook: his wife's 4-foot 8-inch tall grandmother Jacqueline. At his new Portland, Maine, bistro, Petite Jacqueline, Corry honors his mentor with French dishes that favor classic techniques. Occasionally, he's inspired to stray from tradition. For his steak au poivre, he starts with a red-wine marinade, which imparts subtle flavor and tenderizes the meat. A blanket of black pepper and brandy-laced pan sauce complete his flavor-packed twist on a French favorite. It would make any grandmother proud.
Steak au PoivreRecipe adapted from Steve Corry, Petite Jacqueline, Portland, ME
Yield: 4 servings
Cook Time: 40 minutes