Heathcotes' steak au Poivre

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

Ingredients

Metric

Imperial

Beef fillet steaks

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
5
Add the brandy, followed by the red wine, boil until the liquid reduces by half before adding the cream.
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
First published in 2015

Paul Heathcote’s love affair with cooking began at home in his early teens. He went on to win two Michelin stars and own multiple restaurants in the North West.

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