Steak au Poivre with Chips and Watercress Salad

Sirloin steaks stuffed with Peppadew peppers, seared with peppercorns, and finished in a creamy brandy and red wine sauce.

Meat Main Course Gourmet French Steak

Estimated Nutrition

Calories

927.1

kcal / serving

1854.2 kcal total

Carbs

41.2g

per serving

82.3 g total

Fat

58.4g

per serving

116.8 g total

Protein

59.2g

per serving

118.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tsp

tsp

Dairy

tbsp

Liquids

tbsp

Brandy

tbsp

Beef Stock

tbsp

Red Wine

Meat

piece

Sirloin Steak

250g each, cut 1.5cm thick

NutsSeeds

tsp

Black Peppercorn

cracked

tbsp

Green Peppercorns

in brine, rinsed and drained

tsp

Salt

to taste

OilsFats

tbsp

Olive Oil

Vegetables

piece

Peppadew Pepper

portion

Chips

or new potatoes

handful

Watercress

Method

Serve the steaks drizzled with sauce alongside chips and watercress salad.

Return steaks to the pan to warm through without boiling the sauce.

Add green peppercorns and cream, cooking for two minutes and seasoning with salt.

Stir any resting juices from the steaks back into the sauce.

Press the cracked peppercorns into both sides of the steaks.

Cut a pocket into the side of each steak and insert the Peppadew peppers.

Whisk in mustard, Worcestershire sauce, stock, and wine, reducing the volume by a third.

Remove meat to rest and flambé the brandy in the pan over medium heat.

Heat a pan over high heat with butter and oil, then fry steaks for two minutes per side.