Why steak au poivre is a favourite
Steak Au Poivre offers a perfect balance of bold spices and rich cream. The peppercorns create a delicious crust on the outside while keeping the inside tender. It is a quick recipe that looks and tastes very impressive. You can enjoy a luxury dining experience in your own kitchen with very little effort.
How to cook steak au poivre
Prepare the pepper: Crush the whole peppercorns using a mortar and pestle until they are coarsely cracked. Spread the pepper onto a plate and press both sides of each beef fillet into it. Make sure the steak au poivre has an even coating of spice on the surface. Season the meat with a little salt just before cooking.
Sear the beef: Heat the oil and half the butter in a heavy frying pan over a medium high heat. Place the steaks in the pan and cook for three or four minutes on each side depending on how you like them done. Remove the steaks from the pan and let them rest on a warm plate. This resting time is important for a juicy result.
Deglaze the pan: Carefully pour the brandy into the hot frying pan used for the steak au poivre. Use a wooden spoon to scrape up any browned bits from the bottom of the pan as the alcohol bubbles. Let the liquid reduce by half to concentrate the flavours. Be careful as the brandy may ignite if you are using a gas hob.
Finish the sauce: Stir in the double cream and the remaining butter to the pan. Simmer the sauce for a minute or two until it thickens slightly and coats the back of a spoon. Pour the finished sauce over your steaks and serve them immediately. Enjoy your homemade steak au poivre with chips or green vegetables.
Good advice for making steak au poivre
Always take your meat out of the fridge at least thirty minutes before cooking so it reaches room temperature. This ensures the steak au poivre cooks evenly throughout without the centre staying cold. Use a heavy pan like cast iron to get a good sear on the peppercorns and the meat.
Coarsely cracked peppercorns provide a much better texture and flavour than fine ground pepper. If you do not have a mortar and pestle you can crush them with the bottom of a heavy saucepan. Allow the sauce to simmer gently rather than boiling it rapidly to prevent the cream from splitting. Make sure to rest the meat for at least five minutes before serving to keep the juices inside. The steak au poivre should be served immediately for the best flavour.
Find more ideas here:
homemade mac and cheese,
prawns with aioli or
tropical smoothie.
