10 mins
Peppered Steak
Recipe by Graham
You will see this particular delicacy in many restaurants under the title "Steak au Poivre" which, of course, makes it sound very continental and difficult to cook. In fact, it is extremely easy as you will soon discover when you try it for yourself.
Peppered Cabbage 
Pepper Jack Potatoes Ingredients for Peppered Steak
Currently displaying quantities in US Imperial Measurements
How to Cook Peppered Steak
- Spread the steak pepper evenly over a large plate and place the steaks on top, turning them once to coat each side in pepper, Place the oil (or duck fat) in a frying pan and heat until almost smoking. Add the steaks and seal both sides quickly of this high heat (about 30 seconds each side). Pour the brandy into the pan and ignite with a match. As the flames begin to die down, turn the steaks and gently swish the brandy and juices around the pan (This keeps the flames alight for a little longer). Lower the heat and cook for a further 1-3 minutes on each side according to your taste (1 minute each side will give you a medium-rare steak and 3 minutes each side will give you a well done steak). Transfer the steaks to a warmed serving dish and keep hot.
- If you are cooking more than two steaks, unless you have a very large pan, you now need to repeat this process with the other steaks before you make the sauce.
- To make the sauce, add the cream and a little salt to the juices in the pan. Stir in the cream (but do not allow to boil) then spoon a little of the sauce over each steak and serve immediately with French fried potatoes and a fresh tomato.
- ** If you don't have steak pepper available to you, take some whole black peppercorns and crush them between layers of kitchen paper or a clean cloth, using a heavy object (like a rolling pin).
GRAHAM'S HOT TIP:
This recipe has the slight drawback of needing to be cooked and served immediately. This is fine if you are just eating it yourself or with the family. If you are entertaining though, you need to excuse yourself from the table to cook this while your guests keep themselves entertained. This is not a dish that keeps well in the oven!
Reviews of Peppered Steak
| September 27 2014 I hadn't made pepper steak in forever and wanted to find a recipe similar to what I used to make and this was almost it. I really enjoyed it and served it with basmati rice (smells like popcorn) and mushrooms because I needed to use some up. My favorite part of this is the flaming. You can "smell" the sizzle! smanthasblog (2 reviews) |
August 12 2014 This was great! Lovely flavour and as a pepper lover, it was especially good!! Lovely and rich and really easy to prepare. I served it with rice and it went down a storm here! merry (5 reviews) |
April 18 2014 Very Good! I cooked this for my Wife and Kids and they loved it. Great flavor and very easy to make. This is a keeper... John Sanderbeck JohnS (1 review) |
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| December 23 2013 Your Pepper Steak is awesome! I was toolin through the round steak recipes and found it. Sounded so good I had to try it. Sure glad I did. It's so easy to toss together and the taste is ever so yummie! Served it over buttered noodles. YUM! Thanks for sharing. Laudee Laudee (1 review) |
What To Eat Tonight
Pies, pies and more delicious pies. Steaming hot from the oven or cold from the fridge, we have a whole range to wet your taste buds.
The smoke, the sizzle, the aroma, yeah - it's time for BBQ but don't buy scrappy steaks if you want to eat like a king.
No mess, no fuss, just throw it in the oven and leave it alone till it's ready to eat. That's the approximate theory! How close do we get?
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