大象传媒

by Bryan Webb from Not Bad for a Taff (A Way With Media)

It needs no garnish, just homemade chips & a crisp green salad.听 The best cuts for steak au poivre are fillet, the most tender, sirloin, tender with more flavour & rib eye, which is my favourite as it鈥檚 full of flavour, although you have to chew a little more.

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Serves 4

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Prep time: 10mins

Cooking time: 10mins

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Ingredients

2 tbsp black peppercorns

2 tbsp white peppercorns

4 x 175g fillet steaks or ribeye steaks (maybe a touch heavier & thicker for ribeye)

sea salt听鈥撎齛 good pinch

3 tbsp sunflower oil

75g unsalted butter

2 good slugs of brandy

1 tbsp double cream

8 tbsp of meat stock, but not essential

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Method

Crush the peppercorns in a pestle or a coffee grinder.听

Tip the pepper into a sieve over a bowl & shake well to remove all the powdered pepper, use this for other seasoning.听 (You can buy crushed peppercorns in the supermarket).

Press the salt & then the peppercorns onto both sides of the steaks & place on a tray.

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Heat the oil in a thick bottomed frying pan which is big enough to hold all the steaks without crowding, until hot.听

Place the steaks in a pan & fry for 2 mins until a crust is formed.听

Turn the steaks & cook for a further 2 mins; do not have the heat too hot as to burn the pepper.听 If you require your meat more cooked turn the steaks again but resist turning too often.

Remove the steaks to a warm tray or plate & keep warm in a very low oven.听

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Add 50g of the butter to the frying pan & allow to colour to a nut brown, then add the brandy & be careful if you are near curtains or your valuable vent above the cooker in case it ignites.听

Boil, scraping any bits from the bottom of the pan, add the cream, meat stock & bring to the boil again.

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Place the steaks on warm plates & add the remaining butter to the sauce & whisk.听 Strain if you wish & pour over the steaks & serve with whatever you fancy. (Chips & a dressed green salad).

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For Bobbie P听I鈥檝e poured the same sauce over a pan-fried Tofu Burger.