Steak au Poivre

STEAK AU POIVRE
This another of my favourite recipes, it is very rich and can be made using cream, as I have with this recipe, but can also be made with garlic and red wine omitting the cream.
Preparation time 15 minutes
Cooking time 15 – 20 minutes
INGREDIENTS
  • 4 fillet or sirloin steaks 6-8oz (175g-225g) each
  • 2 tablespoons whole black peppercorns
  • 2 oz (50g) unsalted butter
  • 1 tablespoon olive oil
  • 2 tablespoon brandy
  • 1/4 pint double cream
  • Salt
METHOD
Wipe the steaks. Crush the pepper-corns on a wooden board with a rolling pin, and press the pepper-corns into both surfaces of the steak with your fingers.
Heat the butter and oil in a heavy based pan, cook the steaks over a high heat for 2 minutes turning them once, this seals in the juices and pepper-corns in the meat, lower the heat and cook the steaks, 5 minutes for rare, 8 minutes for medium rare, and 12 minutes for well-done steaks.
Remove the steaks from the pan onto a hot dish, add the brandy to the butter and gradually stir in the cream in the pan, season the sauce with salt and pepper and pour it over the steaks.
I usually serve this with broccoli and new potato's, but a mixed salad goes equally as well.
STEAK AU POIVRE
This another of my favourite recipes, it is very rich and can be made using cream, as I have with this recipe, but can also be made with garlic and red wine omitting the cream.
Preparation time 15 minutes
Cooking time 15 – 20 minutes
INGREDIENTS
  • 4 fillet or sirloin steaks 6-8oz (175g-225g) each
  • 2 tablespoons whole black peppercorns
  • 2 oz (50g) unsalted butter
  • 1 tablespoon olive oil
  • 2 tablespoon brandy
  • 1/4 pint double cream
  • Salt
METHOD
Wipe the steaks. Crush the pepper-corns on a wooden board with a rolling pin, and press the pepper-corns into both surfaces of the steak with your fingers.
Heat the butter and oil in a heavy based pan, cook the steaks over a high heat for 2 minutes turning them once, this seals in the juices and pepper-corns in the meat, lower the heat and cook the steaks, 5 minutes for rare, 8 minutes for medium rare, and 12 minutes for well-done steaks.
Remove the steaks from the pan onto a hot dish, add the brandy to the butter and gradually stir in the cream in the pan, season the sauce with salt and pepper and pour it over the steaks.
I usually serve this with broccoli and new potato's, but a mixed salad goes equally as well.