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Recipes by Chef Alan Dover

Steak Au Poivre

  • 4 steaks (rump, sirloin, fillet, trimmed of fat), about 1/2 pound each
  • Crushed peppercorns (black, green, etc., or a combination)
  • Salt to taste
  • 2 tbsp canola oil
  • 4 tbsp whole unsalted butter, chilled
  • 4 oz dry white wine or cognac
  • 4 oz brown (beef) stock
  • 1 tbsp creme fraiche (optional)
  • 1 tbsp mustard (optional)

Remove steaks from the refrigerator and allow to sit at room temperature at least 20 minutes. Cover steaks with crushed pepper, pressing so it sticks. Season well with salt on both sides. Heat oil in a saute pan over high heat. Add a bit of butter. Place steaks in pan and cook 4-6 minutes on each side, depending on desired doneness. Using tongs, sear sides of each steak for two minutes. Remove from pan and set on a warm plate to rest, loosely tented with foil. Pour wine/cognac into pan and boil, scraping up browned bits on bottom of pan and until wine/cognac is syrupy. Dice rest of butter. Add stock to pan and boil for a couple of minutes. Add creme fraiche if using, then add butter bit-by-bit. If using mustard, add now. Put steaks on warm platter and coat with sauce. Serve with pommes frites (french fries) along with any remaining sauce.

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