Pepper-crusted sirloin or steak au poivre

Ingredients

• 800 gsirloin steak
• 2 tbsp (30 ml)whole black peppercorns
• to tastesea salt
• ½onion, diced
• 1 tbsp (15 g)butter
• 250 mlbeef stock
• a splashwhite wine
• 200 mldouble cream
• to tasteolive oil
• to servechips

Instructions

1. 1

   Crush the pepper

   Grind the whole peppercorns with a pestle and mortar.

2. 2

   Cut the steak

   Cut the sirloin into pieces about 2 cm thick.

3. 3

   Season the meat

   Season the steak with the ground pepper, salt and olive oil.

4. 4

   Sear the steak

   Heat a frying pan over a high heat and sear the steak pieces until browned on both sides. Remove the meat from the pan.

5. 5

   Soften the onion

   In the same pan, add the diced onion and cook for about 2 minutes, or until soft.

6. 6

   Add butter and wine

   Add the butter and white wine, then cook until the wine has evaporated.

7. 7

   Add stock and cream

   Pour in the beef stock and bring it to the boil, then stir in the cream.

8. 8

   Reduce the sauce

   Cook over a medium-high heat until the liquid has reduced and the sauce has thickened slightly.

9. 9

   Warm the steak

   Return the steak to the pan and cook over a low heat for 1–2 minutes.

10. 10

    Serve immediately

    Serve the steak straight away, spoon the sauce over it and accompany with chips.

What is steak au poivre?

Steak au poivre is a French-style preparation built around steak and a peppery pan sauce. This version uses crushed whole peppercorns, beef stock, white wine and cream.

The method makes use of the browned residue left in the pan after searing, giving the sauce a savoury base. Chips make a straightforward accompaniment and are useful for catching the sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 780 calories, 43g protein, 48g carbs, 42g fat.

The steak provides most of the protein, while the cream, butter and olive oil contribute much of the fat. The chips supply most of the carbohydrates, and the stock, seasoning and sauce contribute to the salt in each serving. Add a generous serving of vegetables or salad alongside to balance the plate.

Choosing and preparing the steak

Cut size: Pieces about 2 cm thick are specified here, so aim for an even thickness to help them cook at a similar rate.

Pepper: Crush whole peppercorns with a pestle and mortar just before seasoning. A coarse grind gives the steak a noticeable peppery crust.

Getting a good sear

Hot pan: Sear over a high heat and give the pieces room in the pan if possible. Crowding can make the meat release moisture rather than brown well.

Work in stages: Remove the steak after browning both sides, as the recipe directs. It returns to the pan later, once the sauce has reduced.

Building the pan sauce

Onion and wine: Soften the diced onion in the same pan, then add the butter and a splash of white wine. Let the wine evaporate before adding the stock.

Cream and reduction: Bring the stock to the boil before stirring in the cream. Reduce the liquid until it lightly coats a spoon; it should remain pourable.

Finishing the steak

Gentle reheating: Return the browned steak to the pan and cook it over a low heat for just 1–2 minutes. This warms it through while giving the sauce time to cling to the meat.

Serve promptly: The sauce is at its best freshly made, while the steak is warm and the chips are crisp.

What to serve with it

Chips: The recipe calls for chips alongside the steak, and their crisp edges contrast with the creamy sauce.

A green side: For a more balanced plate, add a simple green salad or steamed vegetables. Keep them lightly dressed so they do not compete with the pepper sauce.

Recipe notes & tips

• Crush the peppercorns shortly before cooking for a vivid pepper flavour.
• Pat the steak dry before seasoning if its surface is damp, to help it brown.
• Let the pan become properly hot before adding the meat.
• Use the same pan for the sauce so it picks up the browned flavour from the steak.
• Reduce the sauce until it is slightly thickened, rather than waiting for it to become very dense.
• Have the chips ready so you can serve the steak as soon as it is finished.

Variations

• More pepper: Add a little extra crushed pepper to the sauce for a stronger bite.
• Brandy instead: Replace the splash of white wine with brandy, adding it at the same stage.
• Mushrooms: Add sliced mushrooms with the onion and cook until softened.
• Herb finish: Scatter chopped parsley over the steak just before serving.
• Vegetable side: Serve with green beans or a dressed salad alongside the chips.

Common mistakes to avoid

• Pepper ground too finely: It can lose the coarse crust; use a pestle and mortar and leave some texture.
• Pan not hot enough: The steak may turn grey rather than brown; heat the pan well before searing.
• Pan overcrowded: The meat can steam; sear it in batches if needed.
• Wine added too late: The sauce may taste strongly of raw wine; cook it until it has evaporated before adding the stock.
• Sauce reduced too far: It can become overly thick; stop when it has only a slight coating consistency.
• Steak simmered too long: It can become tough; return it to the sauce over low heat for just 1–2 minutes.

How to store

Refrigerate leftover steak and sauce in a sealed container for up to 2 days. Reheat gently in a covered pan until hot, adding a splash of water or stock if the sauce has thickened; store and reheat the chips separately, as they will lose their crispness.

Frequently asked questions