Steak au Poivre

Whilst a good steak usually needs no sauce, this sauce always goes well with steak (good or bad!) A regular favourite from French bistros is this dish served with a fantastic pepper sauce and usually loads of French fries and a side salad.


4          Fillet steaks or Sirloin steaks cut 3cm thick.

2 tbs     Mixed dried peppercorns (black, green, red and white), coarsely crushed

25g      Butter

1 tsp     Sunflower oil

4 tbs     Brandy

4 tbs     Double cream

Salt and black pepper


Preparation and cooking

To make the coarsely ground peppercorns, add them to a polythene bag and bash with a rolling pin until they are the right texture. Avoid grinding them too finely.

Spread out the peppercorns on a plate and press the steaks into them to coat them on both sides. Melt the butter and oil in a large pan over a medium to high heat.   Add the steaks and cook for 2 minutes on each side for rare, or 3 minutes for medium or 4 minutes for medium to well done.

Transfer the steaks to a warmed plate and cover with tin foil whilst you make the sauce. Pour in the brandy into the pan to deglaze, and increase the heat to high. Continue to boil until reduced to around 2 tbs of liquid. Stir in any juices that have come out of the steaks, together with the cream. Continue to cook until reduced by half again, and then taste and adjust the seasoning with salt and black pepper.

Spoon the sauce over the steaks and serve immediately.


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