Steak Au Pouvre

Steak Au Poivre

In other words ............ Peppered steak in a very tasty brandy sauce. This is such a wonderful way to prepare steak, you could miss out the sauce and just have the peppered steak but then you would never know how great this sauce tastes.

 

For each steak you will need;

1 – 225 Gm Sirloin Steak

25 Gm - Black Peppercorns

150 Ml - Double Cream

75 Ml - Brandy

40 Gm - Butter

25 Ml - Olive Oil

Roughly crush the peppercorns in a mortar and pestle, spread them out on a chopping board and press the steak down firmly on top to embed them into the steak then do the same for the other side.

Heat the olive oil and butter in a heavy based frying pan or skillet on a medium to high heat until the butter turns brown and is slightly smoking, now add the steak and for medium steak cook for about 4 minutes each side. 

The peppercorns will form this wonderful crust on the outside of the steak.

Take the pan off the heat and remove the steaks and keep warm, then pour the excess oil from the pan leave the meat juices and any excess peppercorns in the pan, add the brandy and bring to the boil.

Turn down the heat to medium, add the cream and cook for 5 – 6 minutes until it thickens and add salt to taste at this stage.

Serve the steaks with a little sauce over them with accompaniments of your choice.

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The Artist Tony Rose