Steak au poivre is a classic French recipe and a wonderful way to prepare fillet steak at home.
The contrasting peppercorns contribute hugely to the flavour. It is quick to prepare and goes well with chips, baked potatoes, roasted potatoes, a crisp salad or grilled vegetables.
Steak au poivre
Serves 4
8 black peppercorns
8 white peppercorns
4 x 225g fillet steaks
1 pinch of sea salt
2tbsp vegetable oil
50g butter
1 shallot, finely diced
3tbsp brandy
75ml red wine
180ml thick double cream
2tbsp green peppercorns
Set the oven to 200C/gas mark 6.
Crush the white and black peppercorns in a pestle and mortar then season the steaks with the crushed peppercorns and the sea salt.
Place a heavy saute pan over a high heat and add the vegetable oil. When you feel a good heat rising from the pan, place the steaks in it and saute them for 3 minutes on each side and then around the edges until nicely browned.
Transfer the steaks from the pan to a tray and place them in the oven for 5 minutes. When cooked, remove them from the oven and set aside to rest.
Place the saute pan over a moderate heat, add the butter and shallot and gently saute for 15-20 seconds. Add the brandy and red wine and boil until the liquid reduces by three-quarters before adding the cream. Add the green peppercorns to the sauce and check the seasoning.
Place a warm fillet steak on each plate, coat them with 3-4tbsp of the sauce and serve with a crisp green salad and french fries.
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