Steak au Poivre (Pepper Steak)

Pan-seared sirloin steaks crusted in cracked black peppercorns, served with a brandy and cream sauce.

TIME BREAKDOWN
Prep: 10 min
Cook: 20 min
Total: 30 minutes
Vegetarian
❌
Nuts
❌
Serves
2 people
Difficulty
Easy

Ingredients

  • 2 x 225g sirloin or fillet steaks, about 3cm thick, at room temperature
  • 1 tbsp black peppercorns, coarsely crushed
  • 1 tbsp olive oil
  • 25g unsalted butter
  • 1 shallot, finely chopped
  • 3 tbsp brandy
  • 100ml beef stock
  • 120ml double cream
  • 1 tsp Dijon mustard
  • Salt to taste

Method

  1. Pat the steaks dry and season with salt. Press the crushed peppercorns firmly into both sides of each steak.

  2. Heat the oil and half the butter in a heavy frying pan over a high heat. Cook the steaks for 3 to 4 minutes per side for medium-rare, or longer to taste. Lift onto a warm plate, cover with foil and rest for 5 minutes.

  3. Reduce the heat to medium. Add the remaining butter and shallot to the pan and cook for 2 minutes.

  4. Remove the pan from the heat, add the brandy and return to the heat, carefully tilting or using a long match to flambé if you wish, until the flames die down or the alcohol has cooked off.

  5. Add the stock and boil for 3 minutes until reduced by half. Stir in the cream and mustard and simmer for 2 to 3 minutes until thickened, adding the resting juices from the plate.

  6. Serve the steaks with the sauce spooned over, with chips or a simple green salad.