Steak with Peppercorn Sauce (Steak au Poivre)

Step 1

Heat the oil in a large frying pan which can fit all of the pieces of beef comfortably.

Step 2

Season each piece of beef with salt and pepper. (See Kitchen Notes)

Step 3

Sear each piece of beef over medium-high heat until you have a nice golden crust on each side. This should take about 4-5 minutes per side for medium-rare meat. If you like your beef more well-done, cook it for longer. (See Kitchen Notes)

Step 4

Remove the beef to a plate and set aside.

Step 5

Turn the heat down and add the butter and shallots.

Step 6

Use a wooden spoon to try and scrape any caramelised bits from the pan.

Step 7

Add the brandy or cognac and let the mixture bubble away for a few minutes.

Step 8

Add the stock, cream, and green peppercorns.

Step 9

Simmer gently for 3-5 minutes.

Step 10

Meanwhile, mix the cornflour (cornstarch) with a bit of water.

Step 11

To thicken the sauce, pour some of the cornflour mixture into the sauce and quickly mix it in with a spoon. Add more cornflour mixture as necessary until the sauce has thickened to your liking.

Step 12

Taste for seasoning.

Step 13

Return the pieces of beef to the pan and reheat them briefly in the sauce.

Step 14

Sprinkle with parsley before serving.

Step 15

Serve with steamed greens, boiled potatoes, roast potatoes or French fries.