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French · Main
Steak au Poivre
Thick fillet steaks are crusted in crushed black peppercorns and pan-seared, then a shallot, brandy and cream sauce is built right in the pan. It is the French bistro classic for a reason.
- Yield4 servings
- Hands-on30 min
- Total40 min
- Difficulty
Ingredients
Steaks
- 3 tbspblack peppercorns
- 4beef fillet steaks, 4 to 5 cm thick, about 200 g each
- to tastesea salt
- 1 tbspolive oil
Sauce
- 3shallots, finely chopped
- 120 mlbrandy
- 160 mlrich beef stock
- 160 mlheavy cream
- 90 gunsalted butter, chilled and cubed, plus a small pat extra
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