Steak in Pepper Sauce (Steak a

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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

Prep

15min

Cook

15min

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.

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).

Remove to a plate. This will make it medium rare. Use the juice in the pan for the sauce.

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.

Add the finely chopped shallot and garlic and fry until softened. Add the coarsely ground black pepper and turn the heat up to medium.

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.

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.

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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