This French bistro classic dinner idea packs a pleasant punch of peppercorns. By crusting just one side we could take advantage of the searing of the exposed side, creating fond to build the peppery cream sauce. Butter basting while searing the peppered side protects peppers from burning. Brined green peppercorns are your secret weapon for the cream sauce, adding a floral aroma while hitting the perfect pepper notes.
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