You are here

World Famous Steak Au Poivre's picture
  Sirloin steak/T-bone steak 2 Pound (1 1/2 Inch Thick, 1 Kilogram)
  Coarse ground peppercorns 3⁄4 Teaspoon
  Coarse salt 7 Milliliter (1/2 Tablespoon)
  Butter 30 Milliliter (2 Tablespoon)
  Salad oil 30 Milliliter (2 Tablespoon)
  Consomme 60 Milliliter (1/4 Cup)
  Red wine/Brandy 125 Milliliter (1/2 Cup)

Place half the pepper and half the coarse salt on top of the steak and pound in lightly with the back of a wooden spoon.
Turn and do same on the second side.
Let stand at room temperature from 1 to 3 hours.
To cook, heat the butter and salad oil to smoking point in a large heavy metal frying pan.
Put in the steak.
Saute over fast heat until seared and browned: 5 minutes on each side for rare, 7 minutes for medium rare.
Lower heat slightly, only if necessary, during the cooking period.
Place the steak on a heated serving plate.
Keep warm.
Add the consomme, red wine or brandy to the pan juices, stir while scraping the bottom until it just comes to a boil.
Then simmer over low heat 2 minutes.
Spoon over the steak.
Serve with bunches of watercress, creamed spinach and boiled buttered rice.

Recipe Summary

Difficulty Level: 
Main Dish
Stir Fried

Rate It

Your rating: None
Average: 4.3 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2431 Calories from Fat 1520

% Daily Value*

Total Fat 170 g261.2%

Saturated Fat 63.4 g316.8%

Trans Fat 0.5 g

Cholesterol 490.8 mg163.6%

Sodium 2953.2 mg123.1%

Total Carbohydrates 6 g2.2%

Dietary Fiber 0.99 g4%

Sugars 0 g

Protein 186 g372.6%

Vitamin A 15.2% Vitamin C 1.8%

Calcium 24.4% Iron 81.4%

*Based on a 2000 Calorie diet

World Famous Steak Au Poivre Recipe