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Steak Au Poivre

French.Palate's picture
  Green peppercorns/1 tablespoon black peppercorns 2 Tablespoon
  Fillet steak/Rump steak 20 Ounce (4 Pieces, 5 Ounce Or 150 Gram Each)
  Salt To Taste
  Butter 2 Ounce (50 Gram)
  Brandy 2 Tablespoon
  Double cream 1⁄4 Pint (150 Milliliter)
  Watercress sprigs 5 (To Garnish)

Crush half the peppercorns and rub into the steaks.
Season to taste with salt.
Melt the butter in a large frying pan, add the steaks and fry quickly on both sides until browned.
Cook for 3 to 5 minutes on each side, according to taste.
Pour over the brandy, remove from the heat and ignite; when the flames have died down, arrange the steaks on a warmed serving dish.
Add the cream to the pan and cook, without boiling, for 1 minute.
Add the remaining peppercorns.
Spoon over the steaks, garnish with watercress and serve immediately.

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