Steak Au Poivre (Pepper Steak)
Serves 2
Ingredients
Method
1 Porterhouse Steak Cut into 2 even size Steaks
½ tsp. Salt to Taste
1 tbsp. Pepper (Black, Cracked)
65 g. Butter
75 ml. Brandy
50 ml. Cream (Double)
Season the steaks with salt . Spread the crushed peppercorns onto your chopping board and then press the steaks lightly onto the peppercorns on both sides so the crushed peppercorns stick with some on both sides.
Add the butter to a pan and melt, then fry the steaks on a high heat for 2-3 minutes each side according to your preference. Pour the cognac into the pan and ignite. When the flames have gone, remove the steaks from the pan and keep warm.
Discard the butter from the pan and add the double cream and boil for a further minute and add the remaining butter and whisk to combine. Pour the sauce over the steaks and serve immediately.