Proper Steak Au Poivre
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Proper Steak Au Poivre
Recipe by Michael Weldon
Dietaries:
Serves: 4
Prep Time: 10 mins
Cook Time: 15 mins
Ingredients
4 eye fillet steaks
¼ cup freshly cracked black pepper
Sea salt
Olive oil
Pepper Sauce
1 shallot, diced
1 tablespoons freshly cracked black pepper
50mls brandy
1 cup beef stock (coles in a pouch)
½ cup cream
1 tablespoon Dijon mustard
Sea salt
Serve with
French fries
Baby leaf salad
METHOD
Season the steaks with sea salt. Press the cut side of the steaks into the black pepper so it sticks and coats in a thick layer.
Heat a frypan until smoking, add a good drizzle of oil. Add in the steak pepper coating side down. Cook until caramelised then flip and cook the other side. Once cooked to your liking remove and rest.
In the same pan heat an extra drizzle of oil, add in the shallot and a table spoon of the freshly ground black pepper. Once softened add in the brandy and cook out to reduce to a syrup.
Add in the stock and reduce to a sauce consistency. Add in the cream and cook until slightly thickened. Add in the mustard, taste and season to your liking.
Serve the steaks topped with the sauce, with French fries and salad on the side.
