Steak au poivre (French Pepper Steak)

Steak au poivre (literally Pepper steak) is one of the classics in french cuisine. Now, what is so special in this dish? It’s nothing but the fragrance and the crunchy texture of the crushed peppercorns combined with a good, beefy piece of steak in a rich creamy brandy sauce, that is what which makes it sublime.

This is something we eat regularly, at least once in two weeks and moreover it’s a simple and no-fuss dish, prepared in no time. It is usually served with French fries but this time, I preferred a Potato Puree for a change.


Ingredients (for 4)

4 Beef Tenderloin /Fillets or Sirloin steaks of about 225g each (at least 3 cm of thickness)
7 tbsp (approximately) Brandy
4 tbsp of freshly and coarsely ground pepper
30g butter or more (according to needs)
150 ml fresh cream
Salt

Method:
Remove the steaks from the refrigerator and leave at room temperature at least 30 minutes before cooking.

Pour 3 tbsp of brandy in a hollow plate and place the coarsely ground pepper in another.

Dip both sides of the steaks in the brandy.

Remove and then coat each piece of steak on the pepper by pressing it well, so that the grains stick well on both sides of the steaks.

Leave it for about 15 minutes.

Melt the butter in a pan and brown a piece of steak on high heat for not more than 2 to 3 minutes each side. (Then it depends on how you like, some people like my beloved “Hum Hum” like it blue, in that case just brown it quickly not more than a minute on each side and remove.)

Add a tbsp of brandy and flambé it. (to be handled carefully with all precautions, it’s not recommended to add alcohol to pans on a burner and use a long fireplace match)

Remove the steak and keep it warm.

Do the same for the rest of the steaks.

Throw away the butter and add the cream to the same pan, mix with a spatula and boil. Add the marinated sauce of the steaks to it. Taste and rectify.

Place a steak in each plate and drizzle with the sauce.

Serve with French fries / a salad/or a potato puree.

Excellent with a Pomerol/Côtes du Rhone/ Châteauneuf du Pape (served at 15°C – 16°C)

Bon appétit !