Rib Steak ‘au Poivre’ with Sweet Brandy Butter

Preparation info
  • Serves


    • Difficulty


Appears in
Fabulous Food

By Gary Rhodes

Published 1997

  • About

Steak au poivre has many variations: one of these is the type of steak you use (fillet, sirloin, T-bone, chateaubriand or rib). The other variation depends on your choice of pepper for the au poivre – crushed black peppercorns or green peppercorns in a brandy cream sauce. This one is going to be a combination of both. The rib will be smothered with the crushed black peppercorns and the brandy is used in the butter along with sweet white wine, shallots or onions, parsley and mustard.