🤠’s easy Pepper Steak With Mushroom Sauce

Steak au Poivre is a classic French steak with a peppercorn crust, served in a pepper sauce cooked in heavy cream and a slug of brandy. My version substitutes a sauce made of mushrooms instead. It is traditional to serve shoe string fries seasoned with fresh herbs to accompany the pepper steak.

You wIll need:

A 300g steak, either strip loin or ribeye. I got my 300g strip loin steak from Sams Groceria for RM33. Peppercorns - a mix of black, pink and white. But you can use all black peppercorns.

Sauce: 4 button mushrooms, sliced, a shallot, minced, cooking cream to taste, two knobs of butter, salt to taste.

Step 1 Wash and pat dry the steak. Trim off excess fat. Apply salt liberally to both sides. Line a plate with the crushed peppercorns - I put them into a ziplock bag and use a meat mallet. Tip: Do not crush peppercorns to powder! You want roughly crushed peppercorns that stick to form a crust.

Step 2. Brush oil onto both sides of the steak. Push one side into the peppercorns on the plate. Heat a cast iron skillet. No need to add oil. Heat oven to 250C. Prepare an oiled grill rack to finish steak in the oven

Step 3. Place the steak into the skillet with pepper crusted side on top. Press and sear steak for 2 minutes. Then carefully turn the steak and sear the pepper crust side for two minutes. Taking care not to touch the peppercorn crust, sear the edges. Remove steak to oven. Reduce heat to 175C and cook for 5 mi or until done. Rest the steak for at least 5 minutes before slicing it. Tip : resting the steak allows the juices to settle, making the steak juicy.

Step 4 Deglace the skillet by adding a knob of butter, then sauté onions and mushrooms for one minute. Add 2 T brandy and cooking cream. Add salt to taste. Reduce heat to reduce the sauce. Serve the rested steak with shoe string French fries and the mushroom and pepper sauce.

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