Pepper Steak or Steak au poivre is a French dish that consists of a steak, traditionally a filet mignon or sirloin steak, coated with loosely cracked peppercorns and then cooked. The peppercorns form a crust on the steak when cooked and provide a pungent but complementary counterpoint to the rich flavor of the high-quality beef. The peppercorn crust itself is made by placing the steak in a bed of cracked black (or mixed) peppercorns. Typically, the steak is seared in a hot skillet with a small amount of butter and oil to cook it. The steak is seared at a high temperature to cook the outside quickly and form the crust while leaving the interior rare to medium rare. The steak is then left to rest for several minutes and then served.