Steaks with Crushed Peppercorns (Entrecotes Au Poivre) recipe
ingredients
3 Tbs Black peppercorns
50 g (2 oz) 4 Tbs Butter
4 Entrecote steaks, about 175 g (6 oz) each
2 Tbs Brandy
150 ml (5 fl oz) 5/8 cup Double (heavy) cream
50 g (2 oz) 4 Tbs Butter
4 Entrecote steaks, about 175 g (6 oz) each
2 Tbs Brandy
150 ml (5 fl oz) 5/8 cup Double (heavy) cream
method
1. Put the peppercorns into a mortar and crush them coarsely with a pestle. Transfer them to a plate. Press the steaks into the crushed peppercorns, coating both sides and shaking off any excess.
2. Melt the butter in a large frying-pan. Add the steaks and fry for 2 minutes on each side over moderately high heat. Reduce the heat to moderately low and fry for a further 3 minutes on each side. This will give you rare steaks; double the cooking time for well-done steaks. Transfer the steaks to a large, warmed serving platter. Keep hot.
3. Add the brandy to the pan and stir well. Stir in the cream and cook for 3 minutes, stirring and scraping the bottom of the pan. Pour over the steaks and serve at once.
2. Melt the butter in a large frying-pan. Add the steaks and fry for 2 minutes on each side over moderately high heat. Reduce the heat to moderately low and fry for a further 3 minutes on each side. This will give you rare steaks; double the cooking time for well-done steaks. Transfer the steaks to a large, warmed serving platter. Keep hot.
3. Add the brandy to the pan and stir well. Stir in the cream and cook for 3 minutes, stirring and scraping the bottom of the pan. Pour over the steaks and serve at once.
serving amount
serves 4
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