Sirloin au Poivre Vert

Indulge in a premium gass-fed sirloin from 1915 Farms, expertly grilled to a juicy medium-rare and boasting a deeply caramelized crust. The steak is presented over a delicate bed of ribboned, buttered egg noodles tossed with fresh amish butter. Alongside crisp-tender, vibrant green steamed asparagus spears. The dish is crowned with a rich, velvety green peppercorn sauce a timeless classic with roots in mid-20th century French haute cuisine.

A Taste of History: The iconic *sauce au poivre vert* gained legendary status in Paris during the 1950s and 60s, quickly becoming a hallmark of the upscale French bistro scene. While traditional steak au poivre relied on fiery, crushed black peppercorns pressed into the meat, French chefs discovered that deglazing the pan with cognac, heavy cream, and soft, brine-cured green peppercorns created a much more nuanced, aromatic profile. The unripened green peppercorns offer a bright, mildly fruity heat that beautifully cuts through the rich marbling of premium beef without overpowering it.