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Steak Au Poivre Is Staging a Comeback

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At Le Clown, the French pop-up from St. Jack alumnus John Denison, a past steak preparation came as a two-plate dish: A crock of silken whipped potatoes surrounded a marrow bone filled with demi-glace, while the other plate supported a sliced culotte drenched in a rich peppercorn sauce, topped with …

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