Steak au Poivre Recipe

Steak au Poivre

by Chef Rob Pengson

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Steak au poivre or pepper steak is a French dish that consists of a steak, traditionally a filet mignon, coated with loosely cracked peppercorns and then cooked. The peppercorns form a crust on the steak when cooked and provide a pungent but complementary counterpoint to the rich flavor of the high-quality beef. The peppercorn crust itself is made by placing the steak in a bed of cracked black (or mixed) peppercorns.

• 4 pc 150g Rib eye steaks  
• ½ cup Clarified butter, Ghee or oil
• 2 tbsp finely minced shallot
• 1 clove finely minced garlic
• 1 cup brandy / cognac
• ½ cup  brown sauce / gravy
• 1 cup Cream
• Salt & freshly cracked black pepper

1. Season the steak with salt and pepper. Meanwhile, heat the oil / butter in a pan on moderately high heat.

2. Sear the steak in the pan for 4 – 5 minutes a side for medium well, once done set aside and discard most of the oil

3. Place new oil in the pan and sweat the garlic and shallots then deglaze with the liquor and reduce to 25%.

4. Finally, add cream and season with salt and pepper then serve with the steak.