Recipe
Pepper Steak (Steak au Poivre)
Prep Time:
Cook Time:
Yield:
Steak au poivre or pepper steak is a classic French dish that is popular and can easily found on the menu. The most important thing is to get the best quality of beef. A fillet or sirloin from a good breed is preferable. When I was at the supermarket, I couldn’t make up my mind which one I wanted to get as there is a huge difference in price tag. I saw some really nice pieces of Aberdeen Angus beef. In the end, I got myself 2 pieces of British sirloin steaks, which the quality looked just as good, but for the half of the price of a small piece of Aberdeen Angus beef filet! I knew that either one wouldn’t disappoint me that they looked really fresh and were all nicely vacuum packed.
Before I came to the UK, beef wasn’t something that I ate at home. Mom wasn’t brought up eating beef, that explains why it is not something that she cooks at home. However, as I grow up and learn more about other cuisines, I try out beef and also learn about different cuts of beef. Though, I don’t eat it very frequently, when I eat it, I make sure I get the best quality I could. Going to a butcher is one of the best ways to get fresh and high quality of beef. But, when I am too lazy to make a trip, then I will just go to Marks & Spencer – one of the best supermarkets in the UK that source great quality of food. Otherwise, the butcher that I trust and go to is in Clapham called M Moen & Sons.
Other than great quality of beef, the other important ingredient is black peppercorns. I have used a spice grinder to roughly crush the peppercorns. You can use a mortar or pestle or simply use the back of a spoon to crush the peppercorns on a flat surface. The other best part of this dish has to be the sauce that is made from Cognac, white wine and the juice of the beef. Some recipes do call for double cream just to make a bit more sauce. So, it is entirely up to you. I have decided to serve this with some roasted potatoes, green beans and broccoli.
Pepper Steak (Steak au Poivre)
Prep Time:
Cook Time:
Yield:
Ingredients:
For the Pepper Steak (Steak au Poivre):
4 floury potatoes, peeled and quartered
4 tbsp olive oil
2 sprigs rosemary
300g broccoli or green beans, trimmed
4 x 200g fillet or sirloin steaks
6 tbsp black peppercorns, crushed
40g butter
3 tbsp Cognac
60ml white wine
125ml double cream
salt and pepper
Method:
1. Pre-heat the oven at 180°C. Meanwhile, put the quartered potatoes in a roasting tin, drizzle over 2 tbsp of the olive oil, rosemary and a pinch of salt and ground black pepper, toss to coat. Put in the oven and bake for 30 – 45 minutes or until brown and crisp.
2. Bring a saucepan of salted water to the boil, add the broccoli and cook for 3 -4 minutes until tender. Drain and quickly plunge into cold water to stop cooking. Set aside. Once the potatoes are almost cooked, prepare the steaks by rubbing the steaks on both sides with the remaining olive oil and press the crushed peppercorns onto the meat. Melt the butter in a large frying pan and cook the steaks for 2 -4 minutes on each side, depending on how you like your steak.
3. Add the Cognac and flambé by lighting the pan with your gas flame or a match. Put the steaks on individuals warm plate. Add the wine to the pan and let it come to the boil, stirring, for 1 minute to deglaze the pan. Add the cream and stir for 1 -2 minutes. Heat up the vegetables and divide onto the plates. Divide the roasted potatoes onto individual plates too.
4. Once the sauce has come to slight boil, season with salt and pour over the steaks.
Mmmhh, that is one of my favorite ways of serving steak.
Cheers,
Rosa
I must say that it has now become one of my favourites too.. I love the black peppercorns..
Wah.. very mouthwatering…
My carnivore son would love that ‘raw’ look in the steak… and he has been harping on the best steak tartare ever… he tasted, in Paris last year
Thanks for saving me a plate hahaha (I see it served 4).
hehe, you’re welcome.. I have to admit that the beef in France is even much better!
It sounds delicious! I do not want the flame. My smoke alarm is very sensitive. Will you please give me some alternative? Thanks. Wendy
Wendy,
If you don’t want to flambe, just skip the step. 🙂
Je l’aime avec beaucoup de poivre, bien relevé… et avec des frites, bien sûr! Bonnes fêtes de Pâques…
Moi aussi, Dominique.. J’aime le poivre 😉
Very Appetizing!
Papacheong
http://home-cook-dishes-for-family.blogspot.com/
Thanks you for dropping by and your comment.
I have yet to learn the skill for preparing “Beef” at home as I always tends to overcooked them 🙁 Shld give your recipe a try soon…
Ellena, usually 3 – 4 minutes each side will give pretty rare. If you are not sure, just slice to see if it has cooked to the way you like it. 😉 My other half loves it pretty pink. For me, I like it medium to almost well done.. hehe
I don’t eat beef, but this looks great nonetheless. Like how you balanced the plate with veggies too :).
Thanks Xiaolu. I started to eat beef a few years ago, so I am still learning different ways to prepare. 🙂
This classic dish is quick and yummy. It’s quite easy to find good quality beef steaks here, so I often pan-fry steaks for quick meals when I’m busy. :p
Awesome.. I think good quality beef are just so important. Nowadays, I rather spend a bit more for the quality. 🙂
Good quality beef is pretty important! Cooked perfectly! YUM!
Indeed. I have to say that Moen & Sons in Clapham sell very good quality of meat!
I grew up not eating beef (mum doesn’t eat it), and have only been discovering it in the last few years. I totally agree that it has to be good quality beef though, otherwise you can taste the difference.
This dish looks great! Not actually cooked it this way before.
I am just like you.. still have a lot to learn the cuts and how/what to cook.
absolutely stunning!! I love steak and I have to try this out someday.
Thanks! Give it a try, if you like pepper (as I do), you’ll love this quick yummy recipe!
Oh! I love steaks…and this one looks absolutely perfect. Love the sauce on it. What a perfect meal. Hope you have a great week ahead 🙂
Thank you Jualiana! This is really easy to make and the taste is wonderful!
Have a great week too!
This is one of my favorite things to eat! Even though I have been eating beef from quite a while now – I still can’t take medium rare which they say is best way to eat it.
I think just have to time it right and use a knife to check the doneness. 🙂