Entrecôte ‘Balsamic au Poivre’

Name: Entrecôte ‘Balsamic au Poivre’
Cuisine: French
Ingredients: 4 entrecôte (sirloin) steaks, 200 g each; 2 tablespoons vegetable oil; 1 teaspoon black peppercorns, lightly crushed; 2 teaspoons drained green peppercorns in brine, rinsed; salt and freshly cracked black pepper; 50 ml double cream; salt and freshly cracked black pepper; 2 tablespoons brandy; 100 ml lightly thickened veal jus; 15 g unsalted butter; 1 tablespoon balsamic vinegar

Preparation info

Serves
4

Difficulty
Easy

Appears in

Paul Gayler's Sauce Book

By Paul Gayler

Published 2015

About

A little balsamic vinegar added to the classic version of steak au poivre produces something a bit different.

Ingredients

1 teaspoon black peppercorns, lightly crushed
2 teaspoons drained green peppercorns in brine, rinsed
4

Europe
France
Sauce
Gluten-free

Method

Mix the black and green peppercorns together and lightly press them on to the surface of both sides of the steaks.
Heat the oil and butter in a heavy-based frying pan and add the steaks. Cook them on both sides to your liking: 2–3 minutes each side for rare; 4–5 minutes each side for medium, and 7–8 minutes per side for well-done. Remove to a plate, cover with