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Tom Kitchin recipe: steak au poivre

Tom Kitchin gives us another excuse to stay in on these cold nights and try out this wonderful recipe for steak au poivre.

Published: November 24, 2015
Categories: ,

Steak au poivre

For the steak

Heat a non-stick frying pan and add a splash of olive oil. Season the steaks all over with salt and cracked black pepper, pushing the pepper right into the meat. Add the steaks to the pan. I like mine medium-rare so cook them for about 4-5 minutes on each side – you can vary that time depending on how rare you like your meat. Once cooked, remove from the pan and rest for 5 minutes before serving, and make sure you keep the pan and the beef jus aside to make the sauce.

For the sauce

Add a splash of brandy to the pan you used to cook the steak. You can flambé it, if you’re feeling adventurous. Add the cream, mustard and a tablespoon of the beef jus. Cook the sauce in the pan until it thickens.

To serve

Place the steak back in the sauce and cover the meat all over with the sauce. Serve with seasonal vegetables or potatoes.

Modern Scottish recipe: Roast salmon with wilted spinach and Old Pulteney whisky cream reduction


  • 2 fillet steaks (250g each)
  • 2 tbsp cracked black pepper
  • 1 tbsp wholegrain mustard
  • 200ml cream
  • 1 dash of brandy
  • 25g butter
  • olive oil
  • salt
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