steak – Danielle Prewett

Entree | From the Farm | From the Field | Recipes

Flank Steak with Radish Salsa

It’s human nature to root for the underdogs. I see it time and time again in movies, books, and sports, but somehow we overlook the unsung heroes when it comes to food. The internet goes crazy for ramps and morels each spring, but what about the humble radish? Or flank steak, a cut of beef…

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Entree | From the Field

Mustardy Venison Steak au Poivre

I didn’t think steak au poivre could get any better than it already is until I added mustard! Steak au Poivre is French for peppercorn steak. The meat is dredged in coarsely ground peppercorns and cooked in a hot skillet to create a delicious golden crust. I’ve taken it a step further by adding mustard…

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