Go Back
–+ servings
Steak au Poivre and French Fries with Green Salad

Steak au Poivre and French Fries with Green Salad

Favourite
Steak au Poivre is a true French classic, elevating a simple pan-fried steak with a luxurious, pepper-laden cream sauce. The zingy kick of the peppercorns perfectly balances the richness of the beef and cream, creating a delightful harmony of flavours.
Print Recipe Pin Recipe Start Cooking
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings: 2 people
Course: Main Course
Cuisine: French
Calories: 1160
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 x 200g Fillet Steaks
  • 25ml Rapeseed Oil
  • Sea Salt and freshly ground Black Pepper
  • 50g Butter
  • Few sprigs of Rosemary
  • 3 cloves Garlic skin on
For the Sauce
  • 1 Shallot, peeled and diced
  • 50ml Brandy
  • 200ml Veal Stock
  • 50ml Madeira
  • 1 Tsp crushed Black Peppercorns
  • 1 Tsp Green Peppercorns in brine washed
  • 100ml Double Cream
  • Few sprigs of Tarragon chopped
For the Salad
  • 50g Watercress
  • Gem Lettuce chopped
  • 6 Radishes sliced
  • A few picked Mint leaves
  • 3 Tbsp Olive Oil
  • 1 Tbsp White Wine Vinegar
  • 1 Tsp Dijon Mustard
  • A dash of Water

Method
 

  1. Heat a non-stick fry pan to smoking hot
  2. Season the Steaks and drizzle in oil
  3. Place in the pan and cook for 3-4 minutes
  4. Flip over add the Garlic and Rosemary and cook for 3 minutes
  5. Add the Butter and when foaming spoon over the Steaks
  6. Transfer to a plate to rest
For the Sauce
  1. Fry the Shallot in Butter for 2-3 minutes
  2. Add the Brandy and flame
  3. Add the Veal Stock and Madeira wine and reduce by half
  4. Add the Peppercorns and Double Cream reduce by half again
  5. Finish with Butter and Tarragon
  6. Mix the leaves with a little French dressing created by whisking together the Olive Oil, Vinegar, Mustard and Water in a small bowl
  7. Serve the Steaks in the centre of two plates
  8. Spoon the sauce around
  9. Divide the salad into two small bowls
  10. Serve with some French Fries

Nutrition

Calories: 1160kcalCarbohydrates: 8gProtein: 49gFat: 96gSaturated Fat: 39gSodium: 420mgFiber: 1gSugar: 4g

Notes

Ensure your pan is truly smoking hot before adding the steaks. This high heat is crucial for a great sear, creating a flavourful crust without overcooking the inside.
Seasoning generously just before cooking is key. The salt will draw out moisture, so waiting until the last minute ensures the best sear.
When adding the brandy, ensure your pan is off the heat and you have good ventilation, or even better, take it outside. Flame the brandy by carefully tilting the pan towards your hob flame or using a long match.

Tried this recipe?

Let us know how it was!