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

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  • 2
  • Medium
The beauty is, if you can perfect the cooking of the steak, you can add a different twist with a variety of sauces and accompaniments. The sauce can be key. It’s all about balancing the flavours and this steak au poivre, or pepper steak, is a classic combination. The fragrant peppercorns and warming mustard create a great blend of flavours which are perfect for the winter season.

Ingredients

  • 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

Method

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.

About The Author

Tom Kitchin

Tom Kitchin is a Scottish chef and owner of restaurant The Kitchin, where he became the youngest winner of a Michelin star. He has previously worked with several Michelin starred chefs including Alain Ducasse and Pierre Koffmann.

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About The Author

Tom Kitchin

Tom Kitchin is a Scottish chef and owner of restaurant The Kitchin, where he became the youngest winner of a Michelin star. He has previously worked with several Michelin starred chefs including Alain Ducasse and Pierre Koffmann.