As the weather changes, so does my cooking. Winter braises, roasted meats, and root vegetables are replaced by lighter fare.
A great transitional dish is steak au poivre. This steak, crusted in peppercorns and served with a simple reduction sauce, is a perfect complement for spring vegetables. Asparagus, spinach and greens, peas, and tender spring potatoes are all a great match for a tasty steak au poivre.
There are many variations of steak au poivre; in this recipe from Julia Child and Jacques Pepin, the sauce is prepared with a dark stock and red wine (or cognac or bourbon). But this classic recipe from Gourmet adds heavy cream to the sauce, while another one uses a balsamic reduction for extra bite.
Of course, you may have your own recipe for this classic French dish. Perhaps you'll share?