Steak au Poivre

by Bryan Webb

Main Easy ​​​​​​​ 4 ​​​​​​​ Prep/Cook: 20 minutes


4 fillet steaks, each weighing 175g

2 tbsp of black peppercorns

2 tbsp of green peppercorns

3 tbsp of sunflower oil

75g of unsalted butter

1ml of brandy

1 tbsp of double cream

8 tbsp of stock



1. Crush the peppercorns together using a pestle and mortar or a coffee grinder. Tip the pepper into a sieve set over a bowl and shake well to remove all the powdered pepper. In this recipe you want to use the cracked pepper left in the sieve; save the powdered pepper for seasoning other dishes

2. Press the cracked peppercorns onto both sides of each steak. Put a baking tray or large plate in the oven and turn it to a very low setting ready to keep the cooked steaks warm later

3. Heat the oil in a thick-bottomed frying pan over a medium heat. Season Once it is hot, season the steaks with salt and pace in the pan until a golden crust is formed. Turn the steaks and cook for a further 2 minutes. If you require your meat cooked further, turn the steaks and continue cooking but resist turning them too often

4. Remove the steaks to the warm baking tray or plate and place in the oven

5. Add two-thirds of the butter to the frying pan and allow it to melt and turn nut brown in colour. Add the brandy, being careful in case it ignites. Bring to the boil and deglaze the pan, stirring to scrape up any bits from the bottom. Add the cream, plus the stock and bring to the boil

6. Place the steaks on warm serving plates. Add the remaining butter to the sauce and whisk to combine. Strain the sauce if you wish. Pour it over the steaks and serve with a side of your choice