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STEAK AU POIVRE
Pepper-crusted, flame-seared, and drowned in creamy brandy sauce — this Steak au Poivre proves the French really do know how to flirt with a steak.
Ingredients
  • 2 ribeye or sirloin steaks 1-inch thick
  • 2 tbsp crushed black peppercorns
  • Salt to taste
  • 1 tbsp neutral oil
  • 1 tbsp butter
  • 2 tbsp brandy
  • 100 ml double cream
  • 1 tsp Dijon mustard
Instructions
  1. Preheat the grill to 250°c high heat.
  2. Crush the peppercorns with a mortal and pestle so that that they still have some texture.
  3. Press the crushed peppercorns onto both sides of the steak and season with salt.
  4. Sear the steaks over the direct heat until they reach your desired temperature, rare, medium or well done. Remove to rest.
  5. Reduce the heat of the barbecue to a medium heat. In a cast iron pan on the BBQ, melt the butter, then add brandy and reduce slightly. Stir in cream and mustard. Simmer until thickened.
  6. Slice steak, drizzle with sauce, serve with grilled green beans or fries.