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Steak au Poivre

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Peppered Steak With A Succulent Sauce

A delicious steak au poivre recipe to please everyone at your table!

steak au poivreSteak au Poivre ~ Peppered Steak

Very easy to do and one you will want to make it over and over again.

This is a recipe without all the cream, making it a much healthier option especially if you are watching your weight.

As steak is such a favorite with everyone this is a good choice for family meals as well as entertaining your friends.

It's certainly one of our choices for dinner ideas and of course is French cuisine at it's best.

Another French recipe to love!


A very tasty and nourishing meal for your family and friends – you'll be in love with this one!

Steak au Poivre A Succulent Dish!

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Steak au Poivre

Steak au Poivre

Yield
4
Author
Judith Coates
Prep time
10 Min
Cook time
17 Min
Inactive time
1 Hour
Total time
1 H & 27 M
Very easy to do and one you will want to make over and over again! This is a recipe without all the cream, making it a much healthier option especially if you are watching your weight.

Ingredients

8 Essentials
  • 4 rump steaks about ¾-1 inch thick, depending on temperature of the room, take steaks out of refrigeration for one-half to an hour before starting.
  • (1 oz) 3 tbsp peppercorns, white preferably.
  • (2oz) ¼ cup butter
  • 1 tablespoon olive oil
  • 2 tablespoons chopped shallots or spring onions
  • Salt
  • (¼ pint) 5/8 cup stock of your choice
  • 3 tablespoons brandy
  • Watercress to garnish

Instructions

Preparing This Dish
  1. When steaks are warmed up a little as above, prepare steaks by trimming them, and then wipe dry with paper towel - very important so that the steaks will brown!
  2. Crush peppercorns in a pestle and mortar.
  3. Press crushed peppercorns into steaks on both sides.
  4. Leave for about half an hour (longer if possible).
  5. On medium heat in a heavy-bottomed pan melt the butter and olive oil until they turn golden in color and begin to smoke a little.
  6. Place steaks in the hot pan, careful not to splash and fry on each side for 2-4 minutes, depending on how you want them cooked.
  7. Place in a warm serving dish, cover and sprinkle with salt.
  8. Add the spring onions or shallots to the pan and and cook for a few minutes.
  9. Add stock and the brandy slowly (you can take the pan off the flame to avoid burning yourself) and mix well with the meat juices, stirring continuously.
  10. Bring to a boil for 2 minutes.
  11. Remove from the heat and add the rest of the butter.
  12. Pour sauce over the steak.
  13. Garnish with watercress and serve accompanied by sautéed potatoes or your favorite vegetables.

Notes:

Helpful Notes & Tips

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Get the nutritional information for this recipe yourself from CALORIE COUNTER, it’s easy.

Need a different weight or volume measurement for the ingredients in this recipe? Get it at CONVERT ME.

Calories

521.43

Fat (grams)

35.61

Sat. Fat (grams)

15.71

Carbs (grams)

5.86

Fiber (grams)

1.61

Net carbs

4.25

Sugar (grams)

1.13

Protein (grams)

38.88

Sodium (milligrams)

354.11

Cholesterol (grams)

157.46
The nutritional information for this recipe has been calculated for the entire recipe electronically, if you are not satisfied with these results, please use the link to CALORIE COUNTER in the Notes section above.
steak au poivre, steak recipes, beef recipes, pepper steak, french cuisine
French Food , Food & Beverage, Home & Garden, Kitchen/Cooking
French
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