Steak au poivre (1950)

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   OED has Beard and Watt PARIS CUISINE (1953).


   9 February 1950 NEW YORK TIMES, pg. 32:
   French cooking is not necessarily "a sauce on a sauce on a sauce," James Beard insisted the other night.  Civet of hare, grilled pig's foot and steak au poivre--"that steak with the coarse salt and freshly ground pepper practically beaten into it"--are Parisian restaurant specialties that exemplify simplicity to this epicure.