Fancy something a little different this Easter? As we’re still going to be in lockdown, how about changing Easter Sunday dinner up a little? How about doing away with the traditional roast beef and levelling up with a fillet steak instead?
Specifically, Steak au Poivre.
Steak au Poivre is spring on a plate. Fillet steak served with an optional side of asparagus or steam greens and mashed potato. It’s light, flavourful and something we here at The Stone Grill love to eat even if we don’t serve it yet.
Here’s how to make it.
Steak au Poivre
- 2 fillet steaks
- 8-10 black peppercorns
- 8-10 white peppercorns
- 25g butter
- 1 shallot, finely chopped
- 75ml good quality red wine
- Splash of good brandy
- 100ml double cream
- Salt to taste
- Crush the peppercorns together in a bowl and use them to season the steaks. Season further with the salt.
- Cook the steaks to your liking. We recommend just two to three minutes each side over a high heat.
- Remove steaks allow to rest.
- Turn down the heat and add butter and shallot to the steak pan and fry for 20 seconds.
- Add the brandy and red wine and reduce by half.
- Add the double cream and allow to simmer gently while you prepare the steak.
- Place the steak back in the pan and cook for a further minute on each side.
- Serve with your choice of steamed greens and mashed potatoes.
This recipe is quick, easy and delivers a powerful flavour punch. The peppercorns are important but also flexible. If you don’t have black or white, or have pink, add one, add them all, it’s entirely up to you. Just be careful to not overload the steak with pepper!
As always, when using wine and brandy in cooking, use the stuff you would drink. If you wouldn’t drink it, why would you cook with it? There is no specific wine type that works best, just use one you enjoy. The same for the brandy.
There you have it. A delicious steak recipe you can cook on Easter Sunday. It’s faster and easier than a roast beef and packs in the flavour too!