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Steak au Poivre

Categories: Entertaining
Type: Main Dishes

This restaurant classic can easily be made at home

Prep Time: prep 10 mins

Cooking Time: cook 12 mins

Serves: makes 4 servings


  • 4 sirloin steaks or filet mignons, about 8oz ( 225g) each
  • 1 / 2 tsp dry mustard
  • 1-2 tsp black peppercorns
  • 2 tbsp vegetable oil
  • 1 / 4 cup sherry or brandy
  • 2 / 3 cup crème fraîche
Steak au Poivre photo

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  1. Trim any excess fat from the steaks. If using filet mignons, flatten slightly with a meat mallet. Sprinkle with the mustard.
  2. Crush the peppercorns in a mortar or under a saucepan and press on both sides of the steaks.
  3. Heat the oil in a large frying pan over high heat. Add the steaks and cook, 2-3 minutes each side for a rare steak, 4 minutes each side for medium, and 5-6 minutes each side for well done. Transfer to a platter and tent with aluminum foil.
  4. Add the sherry to the pan and stir up the browned bits. Add the crème fraîche and cook for 3 minutes, until slightly thickened. Place the steaks on individual plates and top with the sauce. Serve hot.
  • prep 10 mins; cook 12 mins

excerpted from:

Excerpted from The Illustrated Kitchen Bible.
Copyright © 2008 Dorling Kindersley Limited.
Buy this book now!

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