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Steak au Poivre
A classic French recipe that is warming , tasty and memorable.
4.72
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Course:
Main Dish
Cuisine:
French
Keyword:
Beef, Sauce
Prep Time:
5
minutes
minutes
Cook Time:
15
minutes
minutes
Total Time:
20
minutes
minutes
Servings:
4
people
Calories:
103
kcal
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Ingredients
Metric
Imperial
4
large
thick beef steaks
rib eye, porterhouse, filet mignon, or T-bone
3
tbsp
Whole black or white peppercorns
1/2
cup
Heavy cream
salt
Instructions
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.
Notes
I always deglaxe the pan with heavy/double cream as it makes such a superb tasty marbled sauce to cover the steaks.
Nutrition
Calories:
103
kcal
|
Carbohydrates:
1
g
|
Protein:
1
g
|
Fat:
11
g
|
Saturated Fat:
7
g
|
Polyunsaturated Fat:
0.4
g
|
Monounsaturated Fat:
3
g
|
Cholesterol:
40
mg
|
Sodium:
11
mg
|
Potassium:
22
mg
|
Sugar:
0.03
g