Is your grill covered in snow, or is it just too cold to venture outdoors to cook? Than take this opportunity to try Steak Au Poivre. For this dish, you need to cook your steaks in a skillet so that you have all the juices for the sauce. Once cooked remove the steak and make an amazing creamy sauce in the same pan. The recipe from the NY Times, calls for bourbon, creme fraiche and Sichuan peppers. Natalie had suggested I try Sichuan peppers a year ago, but I just hadn’t gotten around to it, so I was excited to see if it really made a difference in the flavor.