Aug 2, 2017

Steak au Poivre

Steak au Poivre Flamed with Brandy and Crème Fraîche

Always voted one of the most popular French main courses, this dish can be served with French fries and a salad or seasonal vegetables. This recipie produces two servings.


  • 2 well-trimmed steaks, each about 150 g and 2.5 cm thick
  • sea salt
  • 1/2 tsp crushed black pepper corns
  • 1 tsp oil
  • 1 tsp butter
  • 1 tbsp chopped shallots
  • 1/2 tsp green pepper corns
  • 2 tbsp cognac or brandy
  • 1/4 cup strong beef stock
  • 2 tbsp crème fraîche


Season the steaks with a little salt and the cracked black pepper.

Pour the oil in a heavy-based frypan and cook the steaks for about 3 minutes without moving them. Turn the steaks over and cook for a further 2 minutes. Place the steaks on a warm plate and cover with foil.

Add the butter to the pan. Stir in the shallots and cook for 2 minutes. Add the green pepper corns and cognac and flame using a match.

Add the beef stock, bring to the boil and boil for 1 minute. Add the crème fraîche and boil down until you obtain a sauce consistency.

Spoon the sauce over the steaks and serve with vegetables of your choice.

Recipe and video courtesy of Gabriel Gaté.