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Recipe & image courtesy of Knorr

Steak au Poivre

Good, beefy steak, fragrant peppercorns and sherry are a most sublime combination.

Serving: 4
Time: 20 minutes
Difficulty: Medium


  • 1 beef stock cube
  • 2tsp olive oil
  • 4 x 225 g sirloin steaks
  • 2tsp cracked black pepper
  • 1tbsp Worcestershire sauce
  • 2tbsp brandy (optional)
  • 4tbsp water
  • 1tsp Dijon mustard
  • 60ml single cream
  • 1tbsp dried green peppercorns


  1. Heat a large, thick-bottomed frying pan.
  2. Make a paste by crumbling half the beef stock cube with the oil and black peppercorns and spread evenly over both sides of the meat.
  3. Fry steaks on high heat for about 2 minutes on each side, until they are nicely browned and medium-rare. Remove to a plate.
  4. Add the Worcestershire sauce, brandy, water and remaining beef stock cube into the hot pan and boil over a high heat until it reduces down by one third. Add the cream and green peppercorns and bring back to the boil.
  5. Put the steaks back into the pan, letting them heat in the boiling sauce for a few seconds, then remove from the heat and serve. Sprinkle with chopped parsley if desired.