# NY Eve dinner: Steak Oscar or Steak Au Poivre? **URL:** \ **Category:** Cafe Society\ **Tags:** food-cooking\ **Created:** [December 30, 2022, 6:50pm UTC](https://boards.straightdope.com/t/ny-eve-dinner-steak-oscar-or-steak-au-poivre/977351 "2022-12-30T18:50:04Z")\ **Posts on this page:** 5\ **Page:** 3
**Author:** ![puzzlegal](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/puzzlegal/32/3827_2.png) [@puzzlegal](https://boards.straightdope.com/u/puzzlegal)\ **Post date:** [January 1, 2023, 3:56am UTC](https://boards.straightdope.com/t/ny-eve-dinner-steak-oscar-or-steak-au-poivre/977351/41 "2023-01-01T03:56:31Z")
I agree that it’s quite similar to French onion soup. Or ox tail soup. I used duck broth instead of chicken, and i think that was sound. ---
**Author:** ![puzzlegal](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/puzzlegal/32/3827_2.png) [@puzzlegal](https://boards.straightdope.com/u/puzzlegal)\ **Post date:** [January 1, 2023, 4:39am UTC](https://boards.straightdope.com/t/ny-eve-dinner-steak-oscar-or-steak-au-poivre/977351/42 "2023-01-01T04:39:02Z")
> [@Aspenglow](#): > > I hope you cut the mustard addition down to about a quarter teaspoon Oh, yeah, i used about 1/3 teaspoon. ---
**Author:** ![nightshadea](https://avatars.discourse-cdn.com/v4/letter/n/7ba0ec/32.png) [@nightshadea](https://boards.straightdope.com/u/nightshadea)\ **Post date:** [January 1, 2023, 4:42am UTC](https://boards.straightdope.com/t/ny-eve-dinner-steak-oscar-or-steak-au-poivre/977351/43 "2023-01-01T04:42:53Z")
lol, id say throw cautions out the window and make both … ---
**Author:** ![solost](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/solost/32/11776_2.png) [@solost](https://boards.straightdope.com/u/solost)\ **Post date:** [January 1, 2023, 3:44pm UTC](https://boards.straightdope.com/t/ny-eve-dinner-steak-oscar-or-steak-au-poivre/977351/44 "2023-01-01T15:44:38Z")
> [@Aspenglow](#): > > Now, @solost – how did your Steak au Poivre come out? Did you make the “right” choice? 😉 I definitely did. I coated the tenderloins in a 2/1 ratio of coarse ground black pepper and allspice, pan-seared a nice crust on them in clarified butter and put them in a 350 degree oven to finish. Then I added cognac and scraped up all the browned bits to make a nice fond. Then a spoonful of beef “Better Than Bullion” (did not have true Demi glacé, sadly- my one compromise / shortcut). A pour of heavy cream, simmered on low while the steaks were finishing. > [@Chefguy](#): > > Au poivre with a side of frites to mop up. Yes, the frites. I baked some Yukon Gold potatoes, let them cool, cut them into wedges, brushed them with oil, sprinkled with pepper, salt, thyme and a bit of granulated garlic. Air-fried to golden brown perfection. There was much mopping up of sauce with them. > [@pulykamell](#): > > Interesting. I’ve never had it with allspice. The allspice was a fantastic addition. I will never make Au Poivre again without allspice. After a fabulous meal In which I, Mrs. solost and my younger son practically licked our plates clean, I was thinking, I’ve made Steak Oscar a couple times for past NY Eve dinners and it always turned out to be better in the idea of it than the execution. I think I agree with the posters here who said that steak and crab are not really meant to go together. But Au Poivre does not ever disappoint. ---
**Author:** ![carrps](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/carrps/32/2957_2.png) [@carrps](https://boards.straightdope.com/u/carrps)\ **Post date:** [January 1, 2023, 6:37pm UTC](https://boards.straightdope.com/t/ny-eve-dinner-steak-oscar-or-steak-au-poivre/977351/45 "2023-01-01T18:37:28Z")
> [@solost](#): > > I think I agree with the posters here who said that steak and crab are not really meant to go together. But Au Poivre does not ever disappoint. Yes, much better with veal. [Previous page](https://boards.straightdope.com/t/ny-eve-dinner-steak-oscar-or-steak-au-poivre/977351.md?page=2)