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Steak au Poivre

by Sally Bernstein

Serves 1

1½ tsp. black peppercorns
1 filet, cut 1” thick

½ Tbsp. oil
½ Tbsp. butter
2 Tbsp. brandy
¼ cup heavy cream


In a mortar with pestle, roughly crush the peppercorns. Spread them on both sides of the steak, pressing them in well. Cover; refrigerate 2-6 hours (depending on how strong a flavor you like).

To cook, heat the butter and oil and fry the steak over high heat until brown, allowing 2-3 minutes per side for rare. Sprinkle with salt after turning. Remove the meat, pour off the fat and return meat. Pour over the brandy, heat and flame. Add the cream and simmer 1-2 minutes, stirring to deglaze the pan juices (can add small amount butter and salt).

Transfer the steak to a platter or plate, taste the sauce for seasoning, pour over the steak and serve at once.


©Sally Bernstein, 2006

Note: This information was accurate when it was published. Please be sure to confirm all rates and details directly with the businesses in question before making your plans.

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