Steak with Peppercorn Sauce (Steak au Poivre)
Serves: 4
A delicious Steak with Peppercorn Sauce (Steak au Poivre) which can be made in 30 minutes! Use beef fillet or filet mignon for a delicious treat with this easy and creamy peppercorn sauce.
Ingredients
For the Beef
- 2-3 tablespoons olive oil
- 800 g (2 lb) beef fillet, cut into 4 large medallions, see Kitchen Notes
- sea salt
- black pepper, freshly cracked
For the Peppercorn Sauce
- 1 tablespoon unsalted butter, optional
- 2 shallots, finely chopped
- 60 ml (¼ cup) brandy, or cognac
- 250 ml (1 cup) chicken stock, or beef stock
- 200 ml (¾ cup plus 2 teaspoons) double cream, (heavy cream) or a non-dairy alternative
- 3-4 tablespoons green peppercorns in brine, drained, or more to taste
- 1 tablespoon cornflour, (US:) cornstarch, mixed with some water
- parsley, finely chopped
To Serve
Instructions
To Cook the Beef
- Heat the oil in a large frying pan which can fit all of the pieces of beef comfortably.
- Season each piece of beef with salt and pepper. (See Kitchen Notes)
- Sear each piece of beef over medium-high heat until you have a nice golden crust on each side. This should take about 4-5 minutes per side for medium-rare meat. If you like your beef more well-done, cook it for longer. (See Kitchen Notes)
- Remove the beef to a plate and set aside.
To Make the Peppercorn Sauce
- Use the same pan which you used to cook the beef.
- Turn the stove down to medium heat and add the butter and shallots.
- Use a wooden spoon to try and scrape any caramelised bits from the pan.
- Add the brandy or cognac and let the mixture bubble away for a few minutes.
- Add the stock, cream, and green peppercorns.
- Simmer gently for 3-5 minutes.
- Meanwhile, mix the cornflour (US: cornstarch) with a bit of water.
- To thicken the sauce, pour some of the cornflour mixture into the sauce and quickly mix it in with a spoon. Add more cornflour mixture as necessary until the sauce has thickened to your liking.
- Taste for seasoning.
- Return the pieces of beef to the pan and reheat them briefly in the sauce.
- Sprinkle with parsley before serving.
- Serve with steamed greens, boiled potatoes, roast potatoes or French fries.
Kitchen Notes
- WHICH CUT OF BEEF TO USE
I recommend any high-quality cut of beef for this dish, including beef fillet, sirloin, rump, entrecôte, and porterhouse steak. - USING PEPPERCORNS
If you like your food spicy, be generous with the freshly ground pepper. You could go one step further by coarsely crushing black peppercorns and/or toasted sichuan peppercorns in a mortar and pestle and pressing the crushed peppercorns onto both sides of the beef before searing. - COOKING FOR CHILDREN
For a mild heat, or if you are also serving children, a few grinds of the pepper mill should be fine. - MAKE IT DAIRY-FREE
To make this recipe dairy-free, substitute the butter and cream for a plant-based alternative. I have used soya cream with good results. - COOKING MEAT PERFECTLY
The best way to test the doneness of your beef is to use a digital meat thermometer. Temperatures should be as follows:
Rare 115°F (46°C)
Medium-Rare 120°F (48°C)
Medium 130°F (54°C)
Medium-Well 140°F (60°C)
Well-done 150°F (65°C) - OVEN & STOVE TEMPERATURES
All recipes on this website have been tested on an induction stove and/or with a conventional oven (i.e. an oven without fan). All recipes on this website use temperatures for a conventional oven, unless otherwise mentioned. Convection ovens (i.e. fan-forced ovens) are typically 20°C/70°F hotter than conventional ovens, but please check your manufacturer’s handbook. - CONVERSIONS
To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.
Serving: 1g, Calories: 646kcal, Carbohydrates: 12.9g, Protein: 63.9g, Fat: 35g, Cholesterol: 200.3mg, Sodium: 456.9mg, Fiber: 0.4g, Sugar: 1.5g