Thu Nov 22, 2012 8:50 pm
Steak au Poivre Ma Façon
Speciality of the Belle Terrace Restaurant, Copenhagen. Copied from Graham Kerr recipe book - very '70s but very good indeed. Use dried herbs.
For 2 servings
1 large sirloin or 2 X 8oz sirloin steaks.(Substitute fillet if desired)
1 1/2 oz clarified butter
1 tsp rosemary leaves
1 tsp sage leaves
rock salt to season
coarsely ground white peppercorns to season
2 fl oz cognac
3 fl oz double cream
3 x 1 1/2 inch squares jellied veal stock
1 tsp Dijon mustard
1 tsp sour german mustard
roughly ground white peppercorns to season
Remove fat and gristle from meat and cut into two steaks. Warm cognac. Roughly crush peppercorns. Measure cream. Cut veal stock into squares.
1. Beat steaks to flatten a little, season with salt and press roughly ground peppercorns into each side.
2. Heat butter in frying pan and when hot add rosemary and sage (remove herbs after one minute otherwsie they will then burn). Add steaks and brown on each side. Pour over warmed cognac and light.
3. Remove steaks from pan, place in serving dish and keep warm. Into cooking pan add veal jelly and when melted add the cream and stir pan to deglaze. Add the mustards to the sauce and the black peppercorns, bring to the boil, pour over the steaks and serve.
PS Think there is a typo in the original recipe ingredients regarding the peppercorns ie white x 2 stages. It was written by Graham Kerr at his BBC height, take notes Rustle, so perhaps play safe and use white and black for the different stages.Or just black or green or both.