Steak au Poivre, Brussels Sprouts with Pancetta

I was watching an old episode of “Good Eats” and decided to try Alton Brown’s recipe for Steak au Poivre – served with my Brussels Sprouts with Pancetta.

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Another reason I wanted to try this recipe was to pair it with De Garde Brewing’s Temps & Poivre – a farmhouse ale aged in Pinot Noir barrels with peppercorns.