North Wales area for Steak Au Poivre
Any place close to North Wales that serves an incredible Steak Au Poivre. I haven't seen my step dad in awhile, and would love to find a restaurant in his area that serves his favorite dish.
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re: givemecarbs
michele cindy
Dec 20, 2012 05:09 AM
Thinking of doing it next week. Bridget's is too expensive, and Slate isn't open at lunch. I saw a place called the "Village Tavern" they have it on the menu but I have no idea how the place is. He also loves veal marsala, so that's another option, any thoughts?
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Let me suggest two in the Doylestown area (about 15 minute drive, especially since you have the new 202 bypass).
In downtown Doylestown, Slate Bleu serves a classic steak au poivre. It is a french bistro in the Agriculture Works a beautiful old brick structure in the center of town that has shops, offices and this restaurant.. The restaurant itself is small with about 15 tables and a bar. The steak is good, though it is on thesmall side. They describe it as a bar steak and call it a petit NY Strip. It is served with frites.
Another option is KC Prime in Warrington. They serve both a porterhouse and a NY Strip with a peppercorn sauce accompanied by a baked potato. Definitely not as authentic as Slate Bleu but the meat (wet aged beef) will be superior to Slate Bleu. KC Prime is a classic steakhouse, and also have a location in the Princeton area. The Warrington address is a converted Houlihans, has an open feel, a nice vibe though can be a bit loud on busy nights.
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re: Dave_in_PA
While I would call it encrusted, there is a decided amount of pepper on both sides of the steak. Here is a recipe that also includes a picture. Perhaps one of our chefs can comment on this as well.
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re: cwdonald
wow. sooo... are you supposed to actually eat the peppercorns or do you scrape them off after they've infused the steak during cooking? Maybe my buddy comitted a faux pas?
Oh, and to get back on-topic for michele cindy, Slate Bleu is one of my favorite restaurants and everything there is good. Get a side order of the vegetable bayaldi... the fanned out version of ratatouille, like in the movie.
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re: Dave_in_PA
I think you will see a difference between americanized versions where the au poivre sauce is more like a cognac/pepper flavored sauces that is served on the meat as opposed to the classic french way that encrusts it. As to whether you eat the peppercorns or not.. that is individual taste. I usually will scrape off some but eat a few as well.
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