Steak au Poivre

Pepper Steak

Preparation info
  • Serves


    • Difficulty


Appears in

By Christine McFadden

Published 2008

  • About

An all-time classic in which pepper plays a key part. I have used an equal amount of white and black peppercorns – white for bite and black for flavour – but you could experiment with halving the white and adding green or pink, or use black on their own. Sieving after cracking is essential for ridding the crunchy coating of peppery dust.