Au Poivre pepper crust characteristic?

• A. Course grind green and black pepper
• B. Cracked pepper and salt
• C. White pepper only
• D. Pepperblend with paprika

Answer: (A)

Au Poivre is defined by a crust of peppercorns pressed onto the surface of the meat before searing. Using a coarse grind of green and black pepper gives a bold, aromatic crust with both fresh green pepper notes and warm, pungent heat. The coarse texture creates a distinct, substantial crust that remains noticeable as you cut into the steak. Salt may accompany, but the defining feature is this mixed, coarse pepper crust. White pepper alone lacks the colorful, layered profile, and paprika in the mix would alter the traditional flavor and appearance. Cracked pepper plus salt wouldn’t deliver the same thick, cohesive pepper crust that a coarse green-and-black pepper blend provides.