Main Meal Recipes > Peppered Steak (Steak au poivre)
4 tablespoons oil
4 tablespoons butter
6 tablespoons brandy (or more if preferred)
1/4 pint beef stock
1/4 pint cream
(see measure conversions for more information)
- Cook the steaks according to preference (i.e. rare, medium, well done etc.)
- Remove the cooked steaks from the pan.
- Pour off any excess oil from the pan retaining the meat juices in the pan.
- Add the brandy.
- Mix the brandy with all the meat juices and meat residue on the bottom of the pan.
- Add the stock and boil until reduced.
- Add the cream.
- Simmer gently until thickened.
- Taste and adjust seasoning if necessary.
- Serve poured over the steaks.
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Comment Script
How to make peppered steak (steak au poivre):
A classic way of serving steak.
Ingredients
4 sirloin steaks, seasoned with salt and 2 tablespoons crushed peppercorns4 tablespoons oil
4 tablespoons butter
6 tablespoons brandy (or more if preferred)
1/4 pint beef stock
1/4 pint cream
(see measure conversions for more information)
Method
- Heat the butter and oil in a pan.- Cook the steaks according to preference (i.e. rare, medium, well done etc.)
- Remove the cooked steaks from the pan.
- Pour off any excess oil from the pan retaining the meat juices in the pan.
- Add the brandy.
- Mix the brandy with all the meat juices and meat residue on the bottom of the pan.
- Add the stock and boil until reduced.
- Add the cream.
- Simmer gently until thickened.
- Taste and adjust seasoning if necessary.
- Serve poured over the steaks.
The Green Chronicle Community
If you have any questions you want to ask or any information you want to share please visit our friendly community forum.
Here are some of the topics being discussed at the moment:
- Main Meal Recipes Home Page
- Buy Cookery Books in The Green Chronicle's Book Store.
- See other Food & Drink Websites in The Green Chronicle's Directory.
- Visit The Green Chronicle Shop
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