Steak Au Poivre

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Preparation info
  • Serves

    2

    • Difficulty

      Easy

Appears in

By Kit Chapman

Published 1989

  • About

Ingredients

  • 1 dessertspn white peppercorns
  • 1 dessertspn black peppercorns
  • 2 × 165

Method

Grind the peppercorns coarsely in a pestle and mortar, or in a coffee grinder. Tip the pepper into a sieve and shake well until all remnants of powder have been dispersed.

Season the steaks with salt and firmly press the peppercorns into the surface of each steak. Heat the olive oil and 25 g