Pepper steak

Pepper steak

Steak au poivre

By
From
Encyclopedia of Food and Cookery
Serves
4

There are many versions of pepper steak. Here are two, one with crushed black peppercorns, the other with green peppercorns and a cream sauce.

Ingredients

Quantity Ingredient
4 pieces rump or fillet steak
1 1/2 tablespoons black peppercorns, coarsely cracked
olive oil
20g butter
salt
dash worcestershire sauce
lemon juice
2 tablespoons brandy
fresh chives, chopped
fresh parsley, chopped

Method

  1. Trim steaks of excess fat and any gristle. Press pepper into both sides of steaks and leave for 30 minutes.
  2. Cook in a little oil in heavy frying pan until done to your taste. Dot with butter, and season with salt, Worcestershire sauce and lemon juice.
  3. Warm brandy, ignite and pour over meat. Sprinkle with herbs and serve immediately, coating steaks with the sauce.

Note

  • Use a mortar and pestle to crack peppercorns or crack with mallet between 2 sheets of plastic.

Variation

  • Prepare pepper steaks as above. After flaming the steaks with brandy, add 125 ml cream, blending in well with the back of a spoon. Substitute 2 teaspoons green peppercorns for herbs.
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