Steak au Poivre

Preparation info
  • Serves


    • Difficulty


Appears in
A Long and Messy Business

By Rowley Leigh

Published 2018

  • About

Always best as a dinner for two in my book: considering the expense, this is perhaps wise. Some people prefer using white peppercorns; it is a matter of taste.


  • 2 fillet steaks, weighing at least 225 g (8 oz)
  • 2 tablespoons


Bring the meat to room temperature for about an hour. Pound the peppercorns in a mortar with the pestle until they are all broken – no more – then sieve out the dust, saving this for another purpose. The peppercorns can be ground in a blender or spice grinder, but great care needs to be taken to ensure that they are merely broken so that they do not burn.

Spread out the pepper on a plat