Great Food Recipes
Great Food Recipes
About the Recipe
Steak au Poivre is a classic French dish of pepper-crusted steak with a cognac and cream sauce. A crust of coarse, freshly ground pepper provides a zingy counterpoint to the beef, with the cream sauce adding sweetness and depth. It is undoubtedly delicious, and very easy to put together.
Ingredients
400g Fillet Steak
25ml Rapeseed Oil
Sea Salt and freshly ground Black Pepper
50g Butter
Few sprigs of Rosemary
3 cloves Garlic skin on
For the Sauce
1 Shallot, peeled and diced
50ml Brandy
200ml Veal Stock
50ml Madeira
1 Tsp crushed Black Peppercorns
1 Tsp Green Peppercorns in brine washed
100ml Double Cream
Few sprigs of Tarragon chopped
For the Salad
50g Watercress
Gem Lettuce chopped
6 Radishes sliced
A few picked Mint leaves
3 Tbsp Olive Oil
1 Tbsp White Wine Vinegar
1 Tsp Dijon Mustard
A dash of Water
Preparation
Heat a non-stick fry pan to smoking hot
Season the Steaks and drizzle in oil
Place in the pan and cook for 3-4 minutes
Flip over add the Garlic and Rosemary and cook for 3 minutes
Add the Butter and when foaming spoon over the Steaks
Transfer to a plate to rest
For the Sauce
Fy the Shallot in Butter for a 2-3 minutes
Add the Brandy and flame
Add the Veal Stock and Madeira wine and reduce by half
Add the Peppercorns and Double Cream reduce by half again
Finish with Butter and Tarragon
Mix the leaves with a little French dressing created by whisking together the Olive OIl, Vinegar, Mustard and Water in a small bowl
Serve the Steaks in the centre of two plates
Spoon the sauce around
Divide the salad into two small bowls
Serve with some French Fries