Steak au Poivre

Preparation info

    • Difficulty


Appears in

Roast Chicken & Other Stories

By Simon Hopkinson and Lindsey Bareham

Published 1994

  • About

This recipe remains unchanged since I first saw it cooked by Yves Champeau at the Normandie some 20 odd years ago. This isn’t your steak au poivre with five different peppercorns, or cream, or mustard, or anything else. It’s the steak, the pepper, butter and brandy and, if you wish, a little meat juice. Though, in fact, there isn’t really a sauce to speak of, it’s just buttery-brandy juices. The best steak to use for this is a fat little rump steak that you can only come by