Saturday, 8 January 2011

Steak au Poivre

Two rump steaks from Fellers
One tablespoon of black pepper
A cup full of double cream
A large splash of brandy

Grind peppers with a mortar and pestle.
Put ground peppers on a plate and lay steaks in it.
Mop up all pepper with the meat.

Bring 50g of butter to browning in a frying pan.
Add peppered steaks.
Fry for 5 minutes.
Remove steaks from pan.
Add cream.
Add a teaspoon full of flour.
Stir continuously (next time get help with vegetables at this point).
Add brandy (recipe said add before cream, but this made no difference).
Keep stirring.
At this point we diverged:
  1. Add steaks back
  2. Place sauce as dollup on plate
Both options worked for respective diners :)

Serve with boiled potatoes, broccoli, deep fried parsnip chips.

1 comment:

  1. I cooked this for Mum at Horsecombe House.

    I did not use brandy, did use a lot of pepper.

    Olive oil for butter.

    Added 8 closed cup mushrooms, sliced.

    Served with rocket/celery/onion salad.

    Worked well, but was unimpressed by the quality of the meat.