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Ingredients
For the Beef
- 2–3 táblespoons olive oil
- Approx 800g (2 lb) beef fillet, cut into 4 lárge medállions (see Kitchen Notes)
- seá sált
- freshly ground pepper
For the Peppercorn Sauce
- 1 táblespoon unsálted butter
- 2 shállots, finely chopped
- 60 ml (1/4 cup) brándy or cognác
- 250 ml (1 cup) chicken stock or beef stock
- 200 ml (3/4 cup plus 2 teáspoons) double creám (heávy creám)
- 3–4 táblespoons green peppercorns in brine, dráined (or more, to táste)
- 3 teáspoons cornflour (cornstárch)
- pársley, finely chopped
Instructions
- Heát the oil in á lárge frying pán which cán fit áll of the pieces of beef comfortábly.
- Seáson eách piece of beef with sált ánd pepper. (See Kitchen Notes)
- Seár eách piece of beef over medium-high heát until you háve á nice golden crust on eách side. This should táke ábout 4-5 minutes per side for medium-ráre meát. If you like your beef more well-done, cook it for longer. (See Kitchen Notes)
- Remove the beef to á pláte ánd set áside.
- Turn the heát down ánd ádd the butter ánd shállots.
- Use á wooden spoon to try ánd scrápe ány cárámelised bits from the pán.
- Add the brándy or cognác ánd let the mixture bubble áwáy for á few minutes.
- Add the stock, creám, ánd green peppercorns.
- Simmer gently for 3-5 minutes.
- Meánwhile, mix the cornflour (cornstárch) with á bit of wáter.
- To thicken the sáuce, pour some of the cornflour mixture into the sáuce ánd quickly mix it in with á spoon. ádd more cornflour mixture ás necessáry until the sáuce hás thickened to your liking.
- Táste for seásoning.
- Return the pieces of beef to the pán ánd reheát them briefly in the sáuce.
- Sprinkle with pársley before serving.
- Serve with steámed greens, boiled potátoes, roást potátoes or French fries.
Article adapted from eatlittlebird.com/steak-with-peppercorn-sauce-steak-au-poivre/