Ingredients Jump to Instructions ↓

  1. 1 rib-eye steaks , trimmed

  2. 1 pinches salt

  3. 1 splashes brandy

  4. 2 tbsp veal jus ,

  5. 2 tbsp green peppercorns , soaked in brine

  6. 3 tbsp double cream

Instructions Jump to Ingredients ↑

  1. Steak au poivre Method 1. Lightly oil a frying pan and heat it until very hot.

  2. Season the steak with salt. For a medium rare steak, fry the steak for 2 minutes each side or cook to taste.

  3. Remove the steak and rest it.

  4. Meanwhile, add the brandy to the frying pan and carefully set it alight.

  5. Add for veal jus and the green peppercorns, mixing well. Bring to the boil and cook briskly until slightly reduced Stir in the cream.

  6. Serve the steak with the peppercorn sauce and chips.


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