Steak au Malört et Poivre

The concept of this dish is very simple: what if steak au poivre, but with Malört instead of Cognac?

And the answer is: it’s kind of okay. It’s not as good as the base recipe, but the fat cuts through the bitterness and the herbal notes complement the pepper. I didn’t hate eating it.

2/10, would not make again.