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STEAK AU POIVRE

 


30 ml black or green peppercorns

4 sirloin, rump or fillet steaks, trimmed of excess fat

salt

25 g butter or margarine

15 ml vegetable oil

30 ml brandy

150 ml double cream


  1. Crush the peppercorns coarsely using a pestle and mortar, or in a polythene bag, or a board with a rolling pin.

  2. Place the steaks on the peppercorn mixture and press hard to encrust the surface of the meat; repeat with the other side.

  3. Heat the butter and oil in a frying pan and fry the steaks for 2 minutes on either side. Reduce the heat and continue cooking until cooked to taste. Season with salt.

  4. Remove the steaks from the pan and keep warm. Add the brandy to the pan, remove from the heat and set it alight. Take of the heat until the flames have died down, then stir in the cream. Season and reheat gently. Pour over the steaks.
    Serves 4


STEAK AU POIVRE

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