Steak in Pepper Sauce – Outstanding Combination – Serve with Chunky Chips – Just Excellent
Steak in Pepper Sauce – Order on Website – Fillet – Sirloin – Ribeye – Rump Steak – Delivering London and Home Counties Daily.
Steak in Pepper Sauce
This famous French recipe (Steak au Poivre) for steak in black pepper sauce, is basically a recipe for a simple grilled or fried tender steak in an easy Black Pepper sauce.
This simple black pepper sauce recipe reminds me very much of one of my yearly golfing trips to Holland. I used to go every year with a big group of friends and we would play some of the super Dutch golf courses.
These weekends always resulted in a fair amount of serious drinking and eating.
Dutch steaks are really very tasty, as is most of the food there, of course, thanks to their French gastronomic connections. Steak in Pepper Sauce
The fun part of this recipe is the flambé bit when the alcohol in the sauce gets burned off.
Which is the best steak to use?
I have again used Sirloin steaks in this recipe, but I suppose this can also be served together with a nice piece of tender rump, fillet or rib-eye steak.
- 2 x steaks (Sirloin, Filet Mignon, Fillet, Rib-eye or Rump)
- 2 shallots, finely sliced
- 1 tbsp vegetable oil
- 2 garlic cloves, sliced
- ¼ cup brandy
- 80 ml cream
- 200ml beef stock
- 2 tbsp butter
- Sea Salt
- Crushed Black Peppercorns
- Make sure you have some good tender steaks. We tend to choose the 30 day aged Black Angus sirloin steaks from N&C Produce as they are consistent quality and always very tender. Excellent value.
- First, cover your steaks with some baking paper and roll them a bit flatter.
- Season both sides of the steak with sea salt.
- Heat the oil and some butter in a frying pan and add the steaks when the oil is hot enough. Brown the steaks on both sides for about 2,5 minutes per side (to give a medium-rare steak).
- The steak cooking times will be dependent on the size and thickness of the steak so follow any instructions on the steak packaging.
- Then remove the steaks from the pan and place them on a plate to rest. Throw away the used oil/butter in the pan.
- Using the same pan, add the shallots and garlic and cook in some butter for about 2 minutes. Then, being very careful, add the brandy to the pan and allow it to ignite.
- Do this by holding the pan away from you at an angle over the hob (if you are cooking with gas). When the flame dies out, stir the contents around the pan.
- Pour the stock into the pan and allow it to reduce. Add the peppercorns to suit your taste. I believe this sauce should be quite hot, so I add about 1-2 tbsp.
- Then add the cream and stir well into the sauce. Keeping the pan on the heat, allow the sauce to thicken, stirring constantly.
- Then put the steaks back into the sauce with any juice from the meat, and cook further until they are done as you want them.
One of my favourite steak sauces – a creamy Peppercorn Sauce made with brandy or cognac, beef broth, cream and plenty of crushed peppercorns.
A steakhouse classic, this creamy pepper sauce with juicy steak is a match made in heaven. And it’s made with just 4 ingredients. Four. FOUR!!! Steak in Pepper Sauce
Contact N&C Produce 07932 686498 0r Visit Website to place an Order – Steaks – N&C Produce (ncmeatproduce.co.uk)
Creamy Peppercorn Sauce – a Steakhouse classic
Creamy Peppercorn Sauce was always my first choice at steakhouses which I frequented quite regularly back in my corporate days.
Having traded in suits and heels for an apron, there’s no corporate lunches for me anymore. I make my steaks at home!
There are a handful of truly great sauces in this world that are deceptively simple to make, and this creamy pepper sauce for steak is one of them. Steak in Pepper Sauce
How to make Creamy Peppercorn Sauce
This is an exceptionally simple sauce to make with few ingredients, making for a quick dinner any night:
- Cook steak to your taste, then remove and rest while you make the sauce;
- Make sauce: In the same pan, add brandy or cognac, simmer rapidly for 1 minute until the alcohol smell is gone;
- Add beef broth/stock, and simmer rapidly until it reduces by half (intensifies the flavour);
- Stir through cream and crushed peppercorns. Serve over steak!
- The alcohol brings incredible depth of flavour to the sauce, it’s the secret ingredient. Classic creamy peppercorn sauce is made cognac or brandy, but I’ve made this plenty of times with marsala too. I love ’em all!
- Using freshly crushed peppercorns are best for a really great pepper flavour. Or use canned green peppercorns for less heat. Steak in Pepper Sauce