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Steak au Poivre

September 29, 2011

Prepare the steak to your liking and set aside on a plate.  Into the pan, a good splash and then some of Worcestershire-sauce, green peppercorns, 1/3 of a chicken stock cube, half a cup or so water.  Let it boil and reduce by a third or so. Add cream, let it thicken, if too salty or spicy, add more cream. It won’t split, trust me. put the steak(s) into the pan again and paste them with the sauce. I like to eat this with frites that get soggy in the sauce.

What also works, go easy (or not) with the peppercorns, fry some mushrooms and onion with the steak, add 1-2 teaspoons of Dijon mustard. Use pork or chicken instead, works just fine.

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