Steak Poivrade (Peppered Steak) entirely distinct from Chinese Pepper Staek, this is a traditional French preparation of steak with ground pepper. 2 pounds of beef steak: porterouse, sirloin, tenderloin, or what you will 2 T coarse-ground pepper 4 T butter 2 T olive oil 1/2 tsp cornstarch dissolved in 1 T water 2 T cognac 1/4 cup bouillon Sprinkle one tablespoon of pepper on each side of the steak, pressing it firmly into the meat.  Heat butter and oil in a very heavy frying pan until hot but not brown; quickly sear the steak on both sides—to press the pepper grains into the flesh. Cook 3-5 minutes per side (or until done to your taste). Salt the steak lightly, and remove to a heated serving platter. Mix cornstarch with water smoothly, and add to steak pan.  Pour in the cognac and stir thoroughly, scraping down every bit of meat glaze from the sides and bottom of the pan. Add bouillon, cook very gently for 5 minutes, stirring occasionally, and pour over steak.  For quick cookery, beef is the best bet—lamb can only be prepared as lamb chops (and anyone knows how to cook  them). Pork, whether chops or fillet, demands thorough slow cooking and although there are many good pork recipes that require no more than a few minutes to prepare, any of them will take an hour to cook. Next to beef, then, we have veal—and various "meat extras" such as kidneys and sweetbreads.