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Steak au poivre with brandy garlic sauce
Steak au poivre with brandy garlic sauce
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Experience the true magic of peppers in this savory dish.
Ingredients:
  • 62.50 ml whole black peppercorns
  • 4 (about 800g) beef fillet steaks
  • 20g butter
  • 2 garlic cloves, crushed
  • 80ml brandy
  • 125ml beef stock
  • 125ml cream
  • 20.00 ml coarsely chopped tarragon
  • Shoe-string fries, to serve
Instructions:
  • Crush peppercorns in a mortar with a pestle until coarsely crushed, then transfer to a plate. Season steaks with sea salt flakes and coat each steak by pressing gently into the pepper.
  • In a large frying pan over medium-high heat, melt half of the butter. Cook the steaks for 2-3 minutes on each side for a medium-rare doneness or until cooked to your preference. Rest the steaks on a plate covered with foil for 5 minutes before serving.
  • Heat the remaining butter in the pan. Sauté garlic until fragrant. Deglaze with brandy and cook until reduced by half. Pour in beef stock, bring to a boil, and simmer until the sauce thickens. Stir in cream and continue boiling until thickened. Remove from heat, add tarragon, and season with salt and pepper to taste.
  • Plate the steaks and generously drizzle with sauce. Serve immediately with shoe-string fries, if preferred.

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