Peppercorn Sauce
Steak au poivre is a bistro staple in France, where the steak itself is pressed into crushed peppercorns before searing. The peppercorn sauce version, finished with cream, is the easy home cook's route to the same flavour.
A rich, creamy pan sauce of crushed black peppercorns, brandy and cream — the bistro partner for a seared steak, known in France as sauce au poivre.
Ingredients
Method
Toast the crushed peppercorns in a dry pan over a medium heat for about 30 seconds until fragrant.
Add the butter and shallot and cook gently for 3 minutes until soft but not coloured.
Take the pan off the heat, add the brandy and return to the heat. Let it bubble until almost gone (stand back — it may flare).
Add the stock and simmer until reduced by half, about 5 minutes. Stir in the cream and mustard and simmer for 3-4 minutes until thick enough to coat a spoon.
Season with salt and serve hot with steak. For the best flavour, make it in the pan the steak was cooked in.
Crush the peppercorns coarsely with the base of a heavy pan or a mortar — pre-ground pepper turns the sauce muddy and harsh.
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