- Prep: 20 min
- Cook Time: 7 min
- Total: 27 min
- Serving: 2 Servings
Steak ‘au Poivre’ translates into ‘pepper steak’ in French, and is a dish that consists of a cut of steak, coated in cracked peppercorns and then seared.
- 2 tenderloin steaks
- 6 tablespoons whole peppercorns
- 2 tablespoons butter
- 2 tablespoons flour
- 2/3 cup beef bouillon cube dissolved in water
- 5 ounces brandy
- 1 teaspoon kitchen bouquet
- 1/2 tablespoons Dijon mustard
- 1/2 teaspoon Worcestershire sauce
- 1 tablespoon olive oil
- Put the peppercorns into a spice grinder, and pulse until roughly chopped. Do not over process.
- Sprinkle 1 tablespoon of the peppercorns onto a plate and coat one side of the meat. Add another tablespoon of ground peppercorns to the plate and coat the other side of the steak. Do this for each steak.
- In a medium-sized frying pan, heat the oil over high heat until hot but not smoking. Fry the steaks for 2 minutes on each side and then set aside and keep warm.
- Add the butter to the frying pan and melt over medium heat. Sprinkle in the flour and cook for 1 minute. Slowly pour in the beef stock and brandy while whisking continuously. Add the kitchen bouquet, Dijon, and Worcestershire sauce and cook for 2 minutes. Pour over the hot steaks and serve.