Steak au Poivre on a Weeknight? This Streamlined Recipe Makes It Realistic
His restaurant: Saga in New York City
What he's known for: Working his way from Detroit to New York City and climbing the fine-dining ladder; earning a Michelin star early in his career; taking the helm at Saga after his mentor, James Kent, passed away.
The sort of elaborate, multicourse meals Charlie Mitchell cooks at Saga, in lower Manhattan, don't necessarily translate outside a restaurant kitchen. 'I cook tasting menus,' he said. But with home cooks in mind, the chef streamlined this steak au poivre recipe.
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