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 Madeleine Philippe
Cancer Foundation (Aus) Inc

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Steak au Poivre
(Pepper Steak) Share 
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  1. 2 fillet, T Bone or sirloin steaks (about 300 grams each)

  2. 2 tablespoons green peppercorns (use tinned or bottled ones)

  3. 1 tablespoon butter

  4. 2 tablespoons extra virgin olive oil

  5. 3 tablespoons brandy or calvados wine

  6. 150 ml double whipped cream

  7. 1 tablespoon Dijon mustard

  8. Salt, if needed

  9. 1 teaspoon cornflour dissolved in 1 tablespoon of water

pepper steak 


  1. Place the peppercorns in a thick polythene bag. Crush with a rouleau patisserie until medium coarse or using the the flat of a Chinese knife.

  2. Trim any excess fat from the steaks. Press the crushed pepper on to both sides of the meat, coating it uniformly. Warm two serving plates.

  3. Put the oil in a wide saucepan over medium-high heat. Add the butter and allow to melt. Add the steak pieces and cook for 6 - 7 minutes, turning only once, until done as desired. Transfer the steaks to the warmed plates and keep warm.

  4. Pour in the brandy or calvados wine into the saucepan. Allow to boil until reduced to half, add the cream and mustard. Boil gently over medium heat for about 4 minutes or until cream has been reduced by one-third. Stir in any juices coming from the cooked steaks into the sauce. Add the cornflour and water mixture, if a thick sauce is desired. Allow sauce to simmer and thicken. Taste and add salt to taste.

  5. Pour sauce over the steaks and serve with chips.

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Designed and compiled by Madeleine and Clancy Philippe. Information contained in this homepage is given as supplied and in good faith. No responsibility is taken for any losses or misgivings which may arise from the use of any supplied information. Results are very dependent upon cooking skills and as such, we cannot guarantee perfect results from the use of our recipes for everyone. We welcome emails bringing to our attention any inaccuracies or suggestions for improvement.