Emily-Jo's Recipes For one... Steak au Poivre (Peppered Steak)
Fillet or sirloin steak (fillet is much more tender and is best served rare)
Black pepper corns and some freshly ground pepper
Splash of brandy
- Steak is best cooked at room temperature so needs to be taken out of the fridge 20 minutes before cooking.
- With your steak, give it a little bash on both sides with a rolling pin to tenderise it after putting a few whole peppercorns on both sides of the steak to imbed them. Grind some fresh black pepper over the steak on both sides (as much as liked according to taste).
- Using a griddle pan, get it nice and hot after brushing the pan with a tiny amount of oil.
- Put steak in pan and flash both sides quickly for a blue steak…1 minutes approximately each side for a rare, 2 - 2.5 mins each side for medium rare, 3 mins for medium and 4 - 5 mins for well done. This is only a guide and is based on a steak of 1 inch in thickness. It is always best to cook your steak under slightly as it can always be put back in the pan if you want it done more.
- When you have your steak cooked to your liking…make sure that pan is as hot as you can get it and pour in some brandy and light….FLAMBE!!!! Stand well back and make sure you are not near anything that can catch fire….I once singed my hair! Gently move the pan about to distribute the flames as in a slight shaking action…
- Turn down heat and add the cream…heat gently on a low heat, it will sizzle but its ok, add some more black pepper is desired.
- Serve the steak on warm plates, pouring over the sauce with fries/potatoes, onion rings, grilled tomatoes, mushrooms, salad/peas as a suggestion and enjoy!!!