A French dish that consists of a steak, traditionally a filet mignon, coated with loosely cracked peppercorns and then cooked
Steak au Poivre
A classic French recipe that is warming , tasty and memorable.Print Facebook Pinterest Twitter Add to Collection
Servings: 4 people
- Crush the peppercorns.
- Cover the steaks with the crushed peppercorns, pressing them into the steak firmly.
- Season with salt and pan fry, grill, or broil until cooked to desired degree.
- Deglaze the pan with cream, red wine, or beef stock, reducing the liquid and stirring up the brown bits in the pan before spooning it over the steaks.
I always deglaxe the pan with heavy/double cream as it makes such a superb tasty marbled sauce to cover the steaks.
Sodium: 11mg | Sugar: 0.03g | Potassium: 22mg | Cholesterol: 40mg | Calories: 103kcal | Monounsaturated Fat: 3g | Polyunsaturated Fat: 0.4g | Saturated Fat: 7g | Fat: 11g | Protein: 1g | Carbohydrates: 1g