Le bifteck aphrodisiaque This particular version of steak au poivre comes from Alain Senderens or more specifically from my translation of his book which appeared in the United States as The Table Beckons. Though this is intended to be made with filet mignon you could certainly substitute medallions of veal or pork or boneless chicken breasts for the beef. Just make sure you adjust the cooking time accordingly. It serves four. 1 teaspoons black pepper 1/2 teaspoon green peppercorns 1/2 teaspoon pink peppercorns 1/2 teaspoon juniper berries 1/2 teaspoon coriander seeds 1/4 teaspoon cayenne pepper 1/2 teaspoon cloves 1 teaspoon chopped fresh ginger 2 tablespoons pine nuts four steaks cut from the filet mignon each about 6 ounces and about 1 1/2 inches thick salt 1 tablespoon butter 1/4 cup cognac 1 1/2 cups cup heavy cream Combine the spices and pine nuts and with a mortar and pestle or in a coffee grinder, grind coarsely. Coat the steaks with this mixture and season with salt to taste. Heat a heavy skillet over moderately high heat. Add the butter and the steaks. Cook about 3 minutes per side for rare, about 4 minutes per side for medium rare. Remove the steaks from the pan. Deglaze the pan by adding the Cognac. Add the cream and boil until it is reduced by half. Pour the sauce over the steaks and serve with green vegetables or a vegetable puree. serves 4