Steak Au Poivre (Pepper Steak)

Preparation time: 10 minutes
Cooking time:  25 minutes

A simple, quick and delicious meal to dish up on week days. It takes a bit of multi-tasking though :).

Steak Au Poivre (Pepper Steak)

Steak Au Poivre (Pepper Steak) with creamy mashed potatoes and steamed vegetables


2 sirloin steaks ~ 400g
1 tablespoon whole black peppercorn
Olive oil

Black pepper sauce:
50ml cream (single/double)
Ground black pepper
100ml beef stock
½ teaspoon dijon mustard
Knob of butter

Mashed potatoes:
2 red skin potatoes ~ 400g
A handful of cheddar cheese
A pinch of ground black pepper
A pinch of nutmeg
50ml milk
Knob of butter
Serves 2


  1. Grind the black peppercorn coarsely using mortar and pestle or spice grinder. Sieve the peppercorn to separate the course and finely ground black pepper. Season the steaks with salt and course peppercorn on both sides and set aside while preparing mash potato.
  2. Boil the potatoes in salted water until soft and tender. This should take 10 to 15 minutes. Drain the water and put the potatoes back in the pan. Add finely ground black pepper, nutmeg, butter, cheese and milk. Using the back of wooden spoon or a masher, mash the potatoes until it reaches the consistency of your liking.
  3. Heat a frying pan on high heat. Once the pan starts to smoke, add olive oil to the pan. Fry the steaks on high heat for 3 minutes on each side. Once done, keep the warm while you prepare the peppercorn sauce.
  4. Using the same frying pan, add the beef stock, Dijon mustard, ground black peppercorn and cream. Let it simmer for 3 to 5 minutes. Add a knob of butter towards the end to give the smooth, shiny look.

Serve the steak with creamy mashed potatoes, steamed vegetables (carrots and broccoli) and a bit of black peppercorn sauce on the side.

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