Steak au Poivre
By The Cooking BookThis restaurant classic can easily be made at home.Good with French fries and grilled tomatoes.Time and servings
Total time
Servings
Prep time
Cooking time
Ingredients
6 total- 4 sirloin steaks
- 2 tbsp of sunflower oil
- 0.5 tsp of mustard powder
- 2 black peppercorns, crushed
- 4 tbsp of sherry
- 150 ml of crème fraîche
Method
3 stepsStep 1
Trim any excess fat from the steaks. If using fillet steak, flatten slightly with a meat mallet or rolling pin. Sprinkle with the mustard, then press the peppercorns firmly on both sides of the steaks.
Step 2
Heat a frying pan over a high heat, add the oil, and fry the steaks for 2–3 minutes on each side for a rare steak, 4 minutes for medium, and 5–6 minutes for well done. Remove from the pan to rest.
Step 3
Stir the sherry into the pan juices, add the crème fraîche, and simmer gently, stirring, for 2–3 minutes, or until just reduced. Serve the steaks with the sauce.