Steak au poivre

Preparation info
  • Serves


    • Ready in

      40 min

Appears in
Casseroles: Le Cordon Bleu Home Collection

By Le Cordon Bleu

Published 1999

  • About

A simple method for a traditional French pepper steak with quite controversial origins. At least four chefs claimed to have invented this dish at various times between 1905 and 1930!


  • 4 x 150-180 g (5-5¾ oz) fillet or rump steaks
  • 100 g (


  • Season the steaks with salt. In a shallow frying pan big enough to fit the four steaks, heat the clarified butter or oil until hazing. Add the steaks and brown for about 3-4 minutes on each side for medium rare, and a little longer for medium. Remove from the pan, cover with aluminium foil to keep warm and set aside. For well- done steak, brown on each side for 3 minutes, t