Steak au poivre

Steak au poivre
This restaurant classic can easily be made at home.
INGREDIENTS
4 sirloin steaks or fillet steaks,
about 225g (8oz) each
1⁄2 tsp mustard powder
1–2 tsp black peppercorns or green
peppercorns, crushed
2 tbsp sunflower oil
4 tbsp sherry or brandy
150ml (5fl oz) crème fraîche
METHOD
1 Trim any excess fat from the steaks. If using fillet steak, flatten slightly with a meat mallet
or rolling pin. Sprinkle with the mustard, then press the peppercorns firmly on both sides of
the steaks.
2 Heat a frying pan over a high heat, add the oil, and fry the steaks for 2–3 minutes on each
side for a rare steak, 4 minutes for medium, and 5–6 minutes for well done. Remove from the
pan to rest.
3 Stir the sherry into the pan juices, add the crème fraîche, and simmer gently, stirring,
for 2–3 minutes, or until just reduced. Serve the steaks with the sauce.
GOOD WITH French fries and grilled tomatoes.

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