Illustration: Michael HoewelerThe chef: Charlie MitchellHis restaurant:Sagain New York CityWhat hes known for: Working his way from Detroit to New York City and climbing the fine-dining ladder; earning a Michelin star early in hiscareer; taking the helm at Saga after his mentor, James Kent, passed away.The sort of elaborate, multicourse meals Charlie Mitchell cooks at Saga, in lower Manhattan, dont necessarily translate outside a restaurant kitchen. I cook tasting menus, he said. But with home cooks in mind, the chef streamlined this steak au poivre recipe.