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steak au poivre with frites

Steak au Poivre (Peppered Steak) - A Luxury Mid-Week Meal in 15 Minutes

Course Beef
Cuisine French
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2
Calories 543
Author Christina Conte (a typical French recipe)
Recipe based on a Bella magazine recipe I had cut out many years ago. Steak with a brandy, peppercorn, cream sauce.

Equipment

  • 1 mortar and pestle (optional)

Ingredients

  • 2 ribeye steaks (mine were about 8 oz/ 225 g, preferably organic, grass fed beef- in UK use Scotch fillet)
  • 2 Tbsp whole black peppercorns (see notes)
  • 1 Tbsp butter
  • 1 Tbsp olive oil
  • ⅛ tsp Kosher salt (to taste)
  • 2 Tbsp brandy
  • ⅓ cup heavy cream (you can substitute half and half for less fat)
  • ¼ tsp parsley (to garnish, if desired)
US Customary - Metric

Instructions

  • Crush the peppercorns coarsely with a mortar and pestle. Another option is to place them in a plastic bag and crush with a heavy object, like a pan or rolling pin.
  • Place peppercorns on a flat plate or waxed or parchment paper, then press the steaks into the peppercorns to coat well on each side. Use all the pepper.
  • Heat the oil and butter over medium heat. Then, increase the heat to high, add the steaks and sear for two minutes on one side.
  • Turn the steaks over and continue to sear the other side for two minutes. Next, reduce the heat to medium, season with salt, and continue to cook the steaks for the following: 1 or 2 more minutes, each side, for RARE. 3 more minutes, each side, for MEDIUM. 5 to 6 more minutes,each side for WELL-DONE.
  • Season the other side with salt, and when cooked to your preference, remove steaks from pan. Place on plate and loosely cover with aluminum foil to keep warm. You can also keep them in a warm oven.
  • Meanwhile, pour the brandy into the pan, and warm slightly. TURN OFF gas or electric burner, remove the pan from the heat. Now, carefully light the brandy with a match (preferably a long one-and keep a tight fitting lid nearby, just for insurance).
  • Once the flames have dissipated, return the pan to the burner over low heat.
  • Add the cream, stirring well to clean all the flavorful bits from the bottom and sides of the pan.
  • Place the steaks on plates and serve the brandy/cream sauce over the top. Along with a simple side salad, and/or vegetable or baked potato and you have a perfect meal.

Notes

  • Although the steaks are encrusted with black peppercorns, because they are not finely ground, the dish is not very spicy. However, if making this for young children, you can omit the peppercorns and serve the plain steak with the sauce (all the alcohol is burned off).

Nutrition

Serving: 1 | Calories: 543kcal | Carbohydrates: 8g | Protein: 25g | Fat: 43g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 18g | Trans Fat: 0.2g | Cholesterol: 129mg | Sodium: 262mg | Potassium: 477mg | Fiber: 3g | Sugar: 1g | Vitamin A: 831IU | Vitamin C: 0.3mg | Calcium: 80mg | Iron: 3mg
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