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au poivre

English translation: with pepper, yes, but not just sprinkled on.

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11:32 Sep 5, 2000
French to English translations [Non-PRO]
French term or phrase: au poivre
sirloin au poivre
b
English translation:with pepper, yes, but not just sprinkled on.
Explanation:
The raw meat is coated thoroughly with freshly cracked (not ground) pepper, on all sides, to seal in the juices and form a delicious crust as the filet is pan-seared and then finished in the oven.
Selected response from:

Heathcliff
United States
Local time: 00:15
Grading comment
thanks for the thorough explanation
4 KudoZ points were awarded for this answer

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Summary of answers provided
naDon't translate *au poivre*
Yolanda Broad
na"pepper steak" (or "pepper sirloin", if you wish to be more specific...)Louise Atfield
nawith pepper, yes, but not just sprinkled on.Heathcliff
naWith pepper
Roomy Naqvy


  

Answers


30 mins
With pepper


Explanation:
'au poivre' should be 'with pepper'.
Aren't you referring here to a dish or a delicacy? What is its recipe?

Roomy Naqvy
India
Local time: 13:45
Native speaker of: Native in HindiHindi
PRO pts in pair: 16

Peer comments on this answer (and responses from the answerer)
Heathcliff

Vesna Zivcic
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36 mins
with pepper, yes, but not just sprinkled on.


Explanation:
The raw meat is coated thoroughly with freshly cracked (not ground) pepper, on all sides, to seal in the juices and form a delicious crust as the filet is pan-seared and then finished in the oven.

Heathcliff
United States
Local time: 00:15
Native speaker of: Native in EnglishEnglish
PRO pts in pair: 953
Grading comment
thanks for the thorough explanation
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1 hr
"pepper steak" (or "pepper sirloin", if you wish to be more specific...)


Explanation:
A well-known recipe, I would think... No more explanation needed.

Louise Atfield
PRO pts in pair: 300

Peer comments on this answer (and responses from the answerer)
terri
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1 hr
Don't translate *au poivre*


Explanation:
*au poivre* stays as is, in my cookbooks (including those two old warhorses, the staples of cooking: The New York Times Cookbook and The Joy of Cooking), and on restaurant menus. Steak au poivre is, indeed, a well-known dish.


    New York Times Cookbook
    The Joy of Cooking
Yolanda Broad
United States
Local time: 03:15
Native speaker of: English
PRO pts in pair: 1551
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