Steak au Poivre
This delicious steak au poivre recipe is made using peppercorn sauce that will please everyone at your table. As a Traditional recipe may have heavy cream in its ingredient list, this recipe does not, making it more inviting for today's diet. This is a succulent, easy, and fast meal!
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.
There are other ways as well to make accompaniments to enhance a meat dish besides a heavy sauce, as French dip sauce will demonstrate and delight the taste buds.
As steak is such a favorite with everyone, this is a good choice for family meals as well as entertaining your friends.
Peppercorn Sauce
Ingredients:
- white peppercorns are preferable but black will work fine
- butter
- oil
- shallots
- onions
- a little stock
- brandy
Follow the method for making the sauce as it develops as the steak is cooked.
It's certainly one of our choices for dinner ideas, and of course, is French cuisine at its 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!
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📖 Recipe
Prep Like a Pro
Before you start cooking, chop, measure, and prep every ingredient, and gather your tools.
This simple habit reduces stress, prevents overcooking, and instantly improves your meals. Mise en Place - "Everything in its place."
Steak au Poivre With Peppercorn Sauce
Ingredients
- 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 ounce/3 tablespoon peppercorns white preferably.
- 2 ounce/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
- 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!
- Crush peppercorns in a pestle and mortar.
- Press crushed peppercorns into steaks on both sides.
- Leave for about half an hour (longer if possible).
- 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.
- 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.
- Place in a warm serving dish, cover and sprinkle with salt.
- Add the spring onions or shallots to the pan and and cook for a few minutes.
- 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.
- Bring to a boil for 2 minutes.
- Remove from the heat and add the rest of the butter.
- Pour sauce over the steak.
- Garnish with watercress and serve accompanied by sautéed potatoes or your favorite vegetables.
Loved it, tweaked it, or not your "cup of tea"... I’d really love to hear how it went for you.