Steak Au Poivre

Name: Steak Au Poivre
Cuisine: French
Ingredients: 3 pieces fillet; salt; 1 large shallot, finely minced; peppercorns; a little bit butter; avocado oil; thyme; brandy; beef stock; heavy cream; a shot vinegar; a touch mustard; chives

Serves 1

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Steak Au Poivre

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Serves 1

Directions

1Salt the three pieces of fillet on both sides.
2Finely mince one large shallot.
3Bash up some peppercorns, not too fine.
4Pour the bashed peppercorns into a dish and even them out.
5Place the steaks in the peppercorns to encrust them, and reserve any leftover peppercorn.
6Add a little bit of butter and avocado oil to a pan.
7Cook the steaks for a couple of minutes on one side.
8Flip the steaks to see the nice crust.
9Add a little more butter to the pan.
10Cook the steaks for another couple of minutes on the other side.
11Remove the steaks to a baking tray.
12Place the steaks in a 375 degree oven for a couple of minutes to reach medium rare.
13To make the sauce, add some butter to a pan.
14Add some thyme to the pan and let it crackle.
15Add the remaining peppercorns and the minced shallot to the pan.
16Add a pinch of salt to the sauce.
17Remove the thyme from the pan.
18Cook the shallots for a couple of minutes until soft.
19Add some brandy to the pan (and you can light it on fire or not).
20Once the brandy has cooked out, add some beef stock and heavy cream.
21Add a shot of vinegar to the sauce.
22Cook the sauce for another couple of minutes.
23Add a touch of mustard to the sauce.
24Remove the steaks from the oven and let them rest.
25Pour the prepared sauce all over the top of the resting steak.
26Finish with some chives.

Ingredients

3 pieces fillet
salt
1 large shallot, finely minced
peppercorns
a little bit butter
avocado oil
thyme
brandy
beef stock
heavy cream
a shot vinegar
a touch mustard
chives

Equipment

dishbaking trayoven

Steak Au Poivre

Serves 1

facebook.com

Steak Au Poivre

facebook.com

Serves 1

Directions

1Salt the three pieces of fillet on both sides.
2Finely mince one large shallot.
3Bash up some peppercorns, not too fine.
4Pour the bashed peppercorns into a dish and even them out.
5Place the steaks in the peppercorns to encrust them, and reserve any leftover peppercorn.
6Add a little bit of butter and avocado oil to a pan.
7Cook the steaks for a couple of minutes on one side.
8Flip the steaks to see the nice crust.
9Add a little more butter to the pan.
10Cook the steaks for another couple of minutes on the other side.
11Remove the steaks to a baking tray.
12Place the steaks in a 375 degree oven for a couple of minutes to reach medium rare.
13To make the sauce, add some butter to a pan.
14Add some thyme to the pan and let it crackle.
15Add the remaining peppercorns and the minced shallot to the pan.
16Add a pinch of salt to the sauce.
17Remove the thyme from the pan.
18Cook the shallots for a couple of minutes until soft.
19Add some brandy to the pan (and you can light it on fire or not).
20Once the brandy has cooked out, add some beef stock and heavy cream.
21Add a shot of vinegar to the sauce.
22Cook the sauce for another couple of minutes.
23Add a touch of mustard to the sauce.
24Remove the steaks from the oven and let them rest.
25Pour the prepared sauce all over the top of the resting steak.
26Finish with some chives.