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Steak au Poivre

Page history last edited by PBworks 16 years, 3 months ago

Steak au Poivre


Albert Stockli strikes again!  Since I have no broiler, this way of pan-frying a steak is a treat in the winter.  The gravy is quite a flavorful surprise, especially for those, such as I, who don't like most gravies.


I use Tellicherry peppercorns because they are the strongest variety around.


  • 1" thick sirloin or tenderloin steaks
  • whole peppercorns, chopped


  • 2 Tbsp. butter
  • 2 Tbsp. flour
  • 2/3 cup beef boullion cube dissolved in water
  • 5 oz brandy
  • 1 tsp. Kitchen Bouquet
  • 1/2 Tbsp. Dijon mustard
  • 1/2 tsp. Worcestershire sauce



  1. With a large knife, chop the whole peppercorns into small chunks, 3 or 4 per corn.  Spread the chopped peppercorns over both sides of the steaks and press them into the meat.  The amount of pepper is variable but my habit is to use about 3 tablespoons for both sides (about 40 peppercorns).
  2. Fry the steaks in a very hot pan ina little oil until they are cooked on the outside but still raw in the middle.  Place them in a 350° oven while making the gravy and they will cook to medium rare.
  3. Pour any remaining oil from the pan without losing any dislodged peppercorns.  Add the butter and, when melted, the flour and cook the roux for at least a minute.  Add the beef stock and brandy and cook for another minute, stirring to smoothen.  Stir in the remaining ingredients.  Serve over the hot steaks on hot plates.


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