You mean pepper. Au Poivre is a style of cooking a steak, and not really "stuff" to put on it. Regardless of the semantics...Steak au Poivre is excellent.

The success of Steak Au Poivre depends greatly on the chef who makes it. I've been disappointed at rather expensive restaurants (Capital Grille) where they coat the entire steak and completely overwhelm the meat. Prepared well with the correct amount of pepper, however, I love the sharp flavor of the pepper against the juicy beef.