4710 Jefferson | 816-931-6200
10583 Mission, Leawood | 913-381-4500
This peppery half-pound creation has been on the Blanc Burgers + Bottles menu from the beginning and remains beloved by fans of the classic upscale-steakhouse dish of filet mignon au poivre, which crusts a tender hunk of meat with crushed peppercorns. Chef Josh Eans does the same thing between two buns, coating the surface with crushed black peppercorns before grilling, then serving the patty with a jumble of cool fresh watercress and a sauce made of less pungent but equally flavorful green peppercorns. There's even spice on the salt-and-pepper brioche bun. It sounds like a lot of pepper, but Eans explains, "It all makes sense after the first bite." Oh, it really does.
