SCBassist
Active Member
- Joined
- Aug 12, 2007
- Messages
- 1,494
- Reaction score
- 4
I thought I’d post a recipe for steak in a pepper sauce. Or Steak Au Poivre to give it its poncy title. I cooked this up last night - delish!
Ingredients:
2 Rump Steaks about 1/2 inch thick
Half a glass of wine
Bit of brandy or sherry
Lots of freshly ground black pepper corns
Pinch of salt
100ml or so of double cream
Method:
To prepare the steaks, simply rub with a little olive oil on both sides. Don’t salt them but you can always put a little pepper on (although, there’s loads of pepper in the sauce so it won’t make much difference)
Put a heavy-based frying pan on the heat and whack it up to full. You know when it’s ready to put the steak in the pan when you can’t hover your hand over the pan for ten seconds. Don’t put oil in the pan.
Lay your steaks in the hot pan and start a timer going.
To get the steak done to your liking, think of the ten-minute rule:
Rareish = 2 minutes either side plus 6 minutes resting.
Medium = 3 minutes either side plus 4 minutes resting.
Well done = 4 minutes either side plus 2 minutes resting.
Don’t move them about. Don’t play with them. Don’t keep lifting them. DON’T salt them before you put them in the pan - you can sprinkle a bit of sea-salt on them once they are in the pan.
Once the steak is done to your liking, put to one side on a plate and pour the glass of wine into the pan. You want to scrape up all the bits stuck to the pan - this is flavour. Add a splash of sherry or brandy.
Once the wine has reduced to just a few tablespoons, pour in the cream and stir to combine. Sprinkle in your crushed pepper-corns and some sea-salt to taste. I like lots of pepper. The sauce is ready when it has reduced a bit and is nice and thick. The juices from the meat will have run onto the plate a bit so pour this into the sauce as well.
Serve with chips or nicely-roasted potatoes and some peas or green beans.
Ingredients:
2 Rump Steaks about 1/2 inch thick
Half a glass of wine
Bit of brandy or sherry
Lots of freshly ground black pepper corns
Pinch of salt
100ml or so of double cream
Method:
To prepare the steaks, simply rub with a little olive oil on both sides. Don’t salt them but you can always put a little pepper on (although, there’s loads of pepper in the sauce so it won’t make much difference)
Put a heavy-based frying pan on the heat and whack it up to full. You know when it’s ready to put the steak in the pan when you can’t hover your hand over the pan for ten seconds. Don’t put oil in the pan.
Lay your steaks in the hot pan and start a timer going.
To get the steak done to your liking, think of the ten-minute rule:
Rareish = 2 minutes either side plus 6 minutes resting.
Medium = 3 minutes either side plus 4 minutes resting.
Well done = 4 minutes either side plus 2 minutes resting.
Don’t move them about. Don’t play with them. Don’t keep lifting them. DON’T salt them before you put them in the pan - you can sprinkle a bit of sea-salt on them once they are in the pan.
Once the steak is done to your liking, put to one side on a plate and pour the glass of wine into the pan. You want to scrape up all the bits stuck to the pan - this is flavour. Add a splash of sherry or brandy.
Once the wine has reduced to just a few tablespoons, pour in the cream and stir to combine. Sprinkle in your crushed pepper-corns and some sea-salt to taste. I like lots of pepper. The sauce is ready when it has reduced a bit and is nice and thick. The juices from the meat will have run onto the plate a bit so pour this into the sauce as well.
Serve with chips or nicely-roasted potatoes and some peas or green beans.
