Dark Pepper Crust, Juicy Steak, Glossy Pan Sauce

“Chef Lucien's Bistro Steak” was formerly “Steak au Poivre the Bistro Way: My Belgian Family Lineage”. Same book, new name.

I'm Lucien Mertens. This is the whole method, written down: 26 chapters covering the cut, pepper, heat, doneness, fond, sauce, scaling, Belgian fries, troubleshooting, and the reasons behind every step. It collects the practical method behind Cook With Chef Lucien in a manual you can study, print, and mark for your own stove.

✓26 chapters covering the complete steak au poivre method, from choosing the cut through troubleshooting the finished plate.✓Exact quantities, steak dimensions, pan sizes, temperatures, and workflows for one, two, or four diners.✓Pepper-crust system using coarse cracked pepper and the ten-second sieve technique to remove bitter, scorch-prone dust.

Get My Copy →See everything inside ↓

Yours today →one payment · emailed the minute you order · PDF, any device