Steak au poivre

The recipe, here, for steak au poivre, is straight forward and extremely tasty (provided the steak is of good quality).  The are lots of variations that can be made but this is a really good starting point for a classic dish.

Preparation Time: 10 Mins

Cooking Time: 10 Mins

Total Time: 20 Mins

Ingredients

For 2 servings…

2                    Steaks  - rump, thick 

                     Pepper  - black, coarsely ground

2 tbs               Butter  - clarified      

                     Salt  - flakes

1 small glass     Wine  - white          

1 small glass     Brandy      

4 tbs               Cream  - double      

Method

Generously sprinkle a thick steak with coarsely ground black pepper.  Seal the steak in hot clarified butter in a Sauté pan; when half-cooked (after 2 minutes), season with salt.  Turn over the steaks and cook for another 2 minutes.  When it has finished cooking, remove it from the pan and keep hot.  Discard the fat from the sauté pan and dilute the cooking juices with the wine and brandy.  Boil down a little and then add the cream.  Reduce further until the sauce becomes thick and glossy.

Serve the steak coated with the sauce.

Variations

2 tbs of demi-glace can be added to the sauce.

Sirloin steak can replace rump.

The steak can be flamed with brandy.

The steak can be peppers with crushed green peppercorns.

Soft green peppercorns can be added to the sauce.

Wine recommendations

A robust red wine - ideally Burgundy

Conventional

     Burgundy

Interesting

     Beaune 1er cru

     Côte de Nuits Burgundy

     Mercurey

     Pommard