Steak in Pepper Sauce (Steak au Poivre)

Lots and lots of freshly ground black pepper makes it hot but delicious.

Recipe By: Tobuchan (https://cookbuzz.com/kitchen/25)
Serves 1 Prep: 15 min Cook: 15 min

Ingredients

Sirloin steak fillet 250g
Salt & pepper a pinch each
Vegetable oil 2 tbsp
Butter 2 tsp
Pepper 1 tbsp
Shallot (or onion) 1 (1/4)
Garlic 1 clove
Beef stock 200ml
Double cream 70-80ml
Brandy 2 tbsp

Method

1
Remove excess fat and sinews from the beef and score randomly all over. Sprinkle with salt & pepper on both sides and keep for 10 minutes.
2
Put 1 tbsp vegetable oil and 1 tsp butter in a large frying pan on medium heat. Add the beef and fry for 3 minutes on each side (6 minutes total).
3
Remove to a plate. This will make it medium rare. Use the juice in the pan for the sauce.
4
Remove the burnt butter from the frying pan and add 1 tbsp vegetable oil and 1 tsp butter to the pan. Heat on low heat.
5
Add the finely chopped shallot and garlic and fry until softened. Add the coarsely ground black pepper and turn the heat up to medium.
6
Add the brandy and allow the alcohol to evaporate. Add the stock, bring to the boil then reduce the stock to half. Add the double cream and mix well.
7
When the sauce has thickened, it's ready. Add the juices from the beef and stir well. Return the beef to the pan and mix in with the sauce before serving.
8
Serve with your favourite cooked vegetables like potatoes or sauteed carrots.

Tips & Note

Steak au Poivre sounds as if it should be hot and spicy but it has a lovely warming sauce with a nice heat. You can use a dash of white wine instead of brandy if you like. I used Knorr beef stock cube (3/4) dissolved in 200ml hot water for the stock.

Steak in Pepper Sauce (Steak au Poivre)

Lots and lots of freshly ground black pepper makes it hot but delicious.

Recipe By: Tobuchan (https://cookbuzz.com/kitchen/25)

Serves 1

Prep: 15 min

Cook: 15 min

Ingredients

Sirloin steak fillet 250g
Salt & pepper a pinch each
Vegetable oil 2 tbsp
Butter 2 tsp
Pepper 1 tbsp
Shallot (or onion) 1 (1/4)
Garlic 1 clove
Beef stock 200ml
Double cream 70-80ml
Brandy 2 tbsp

Steak in Pepper Sauce (Steak au Poivre)

Recipe ID :2226 Posted on 02 DEC 2016

Serves 1

Prep 15min
Cook 15min
views 1,164
printed 2

saved 1

Lots and lots of freshly ground black pepper makes it hot but delicious.

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Ingredients

Print Ingredients Email Ingredients
250g
a pinch each
2 tbsp
2 tsp
1 tbsp
1 (1/4)
1 clove
200ml
70-80ml
2 tbsp

Method

Prep
15min
Cook
15min
1
Remove excess fat and sinews from the beef and score randomly all over. Sprinkle with salt & pepper on both sides and keep for 10 minutes.
2
Put 1 tbsp vegetable oil and 1 tsp butter in a large frying pan on medium heat. Add the beef and fry for 3 minutes on each side (6 minutes total).
3
Remove to a plate. This will make it medium rare. Use the juice in the pan for the sauce.
4
Remove the burnt butter from the frying pan and add 1 tbsp vegetable oil and 1 tsp butter to the pan. Heat on low heat.
5
Add the finely chopped shallot and garlic and fry until softened. Add the coarsely ground black pepper and turn the heat up to medium.
6
Add the brandy and allow the alcohol to evaporate. Add the stock, bring to the boil then reduce the stock to half. Add the double cream and mix well.
7
When the sauce has thickened, it's ready. Add the juices from the beef and stir well. Return the beef to the pan and mix in with the sauce before serving.
8
Serve with your favourite cooked vegetables like potatoes or sauteed carrots.

Tips & Note

Steak au Poivre sounds as if it should be hot and spicy but it has a lovely warming sauce with a nice heat. You can use a dash of white wine instead of brandy if you like. I used Knorr beef stock cube (3/4) dissolved in 200ml hot water for the stock.

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Tobuchan
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