"This was one of the best recipes I have ever made. It is much better than any restaurant Steak Au Poivre. Followed directions except could not find sherry vinegar so substituted 1 T. white wine vinegar and 1 T. sherry for 2 T. sherry vinegar. We cooked the steaks 6 minutes in the oven and they were medium rare. (1.25" steaks) after browning them until they released from pan. I had a hard time putting the steaks in a dry skillet thinking they would stick but Claire was right. Once they are brown, they release from the pan. Thanks so much for the great recipe!