Steak au Poivre Pepper steak

, from Issue #36. August, 2015
Photography by Aaron McLean.
Steak au Poivre Pepper steak

Serves: 4


2 x 450 gram rib eye steaks, approx 4 cm thick with bone in
2 tablespoons whole black peppercorns
2 tablespoons olive oil
sea salt

2 shallots, finely chopped
1 clove garlic, crushed
2 tablespoons brandy
½ cup good beef stock
½ cup cream


Coarsely crush the black peppercorns in a mortar and pestle. Drape a tea towel over the top while doing this to stop them jumping out. Tip onto a large plate.

Brush the steaks with a little olive oil and press both sides onto the peppercorns to coat well. Reserve any remaining crushed peppercorns to use in the sauce.

Heat a heavy-based sauté pan with 1 tablespoon of olive oil until very hot and sear the steaks until a good crust has formed. Reduce the heat to medium and cook for 7-8 minutes each side for medium rare. Cover loosely to rest while you make the sauce. Do not wash the sauté pan.

Return the sauté pan to a medium heat. Add the remaining tablespoon of olive oil, the shallots, garlic and any leftover peppercorns and cook until the shallots are tender.

Add the brandy, increase the heat and when hot, carefully ignite with a match. Let it burn for a few seconds then add the beef stock and boil until reduced by half. Add the cream and boil again until reduced and syrupy. Season with salt only.

To serve: Tip any meat resting juices into the sauce. Carve the steak and place on a serving platter. Spoon over the sauce and serve with shoestring fries and a green salad.

Serves 4 with each steak serving 2 people