Heathcotes' steak au Poivre
Item 1 of 1
This delicious steak au Poivre recipe from Paul Heathcote is a wonderful way to prepare beef fillet steak at home. The different peppercorn varieties all contribute an inspiring medley of flavour to this steak, making a wonderful dinner that would go well with chunky-cut chips, fresh salad, roasted potatoes or grilled vegetables.
First published in 2015
discover more:
Ingredients
Metric
Imperial
Beef fillet steaks
- 2 fillet steaks, each weighing 150g
- 1 tbsp of green peppercorns
- 8 black peppercorns
- 8 white peppercorns
- 25g of butter
- 1 shallot, finely diced
- 75ml of red wine
- 100ml of double cream
- 1 dash of brandy
- 1 pinch of sea salt
SAVE RECIPE
Method
1
Crush the white and black peppercorns in a pestle and mortar, alternatively if you have no pestle and mortar, place on a flat surface and rock a heavy bottomed pan over the top to crush well
2
Season the steaks with the crushed peppercorns and sea salt and cook in a hot frying pan with a dash of oil until rare
- 2 fillet steaks, each weighing 150g
3
Remove the steaks from the pan and place to one side to rest
4
Turn down the heat; add the butter and finely chopped shallots and fry without colour for about 15-20 seconds
- 25g of butter
6
If the steaks aren't as cooked as you like, place back in the pan with the juices and cook further
7
Season the sauce with sea salt and add the green peppercorns
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
© Great British Chefs 2024
