Steak au poivre
- Preparation and cooking time
- Total time
- A little effort
- Serves 4
Skip to ingredients
- 4 peppered steaks
- a knob butter
- 2tbsp brandy
- 6tbsp red wine
- 200ml chicken stock
- 142ml double cream
- 2tbsp green peppercorns in brine
Method
step 1
Melt a knob of butter in a large, heavy pan and fry the peppered steaks for 2 minutes a side, then rest under foil while you finish the sauce.
Bubble the brandy in the pan for a second, then add the red wine and chicken stock and reduce until syrupy. Stir in the double cream and green peppercorns (rinsed first), then season and drizzle over the steaks. Serve with chunky chips and watercress.
