Both black and white peppercorns are used in Bryan Webb's version of steak au poivre. This French bistro favourite is an astonishingly speedy dish to prepare when you have good quality meat stock or demi-glace to hand. Serve whatever accompaniments you like – homemade chips and a crisp green salad are ideal with steak recipes.
The folder name
Please choose a different name.
Please enter a name for the new folder.
Crush the peppercorns together using a pestle and mortar or a coffee grinder. Tip the pepper into a sieve set over a bowl and shake well to remove all the powdered pepper. In this recipe you want to use the cracked pepper left in the sieve; save the powdered pepper for seasoning other dishes
2 tbsp of black peppercorns
2 tbsp of green peppercorns
Press the cracked peppercorns onto both sides of each steak. Put a baking tray or large plate in the oven and turn it to a very low setting ready to keep the cooked steaks warm later
4 fillet steaks, each weighing 175g
Heat the oil in a thick-bottomed frying pan over a medium heat. Season Once it is hot, season the steaks with salt and pace in the pan until a golden crust is formed. Turn the steaks and cook for a further 2 minutes. If you require your meat cooked further, turn the steaks and continue cooking but resist turning them too often
3 tbsp of sunflower oil
Remove the steaks to the warm baking tray or plate and place in the oven
Add two-thirds of the butter to the frying pan and allow it to melt and turn nut brown in colour. Add the brandy, being careful in case it ignites. Bring to the boil and deglaze the pan, stirring to scrape up any bits from the bottom. Add the cream, plus the stock and bring to the boil
50g of unsalted butter
1ml of brandy
1 tbsp of double cream
8 tbsp of stock
Place the steaks on warm serving plates. Add the remaining butter to the sauce and whisk to combine. Strain the sauce if you wish. Pour it over the steaks and serve with a side of your choice
25g of unsalted butter
Want more recipes like this delivered to your inbox?
Sign up to our newsletter now and we'll send you a hand-picked round-up of the best seasonal recipes and features from the best chefs each week.
Invalid email address
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.