Steak au poivre vert

The Irit was desperate to eat steak with green peppercorn sauce.

So here’s how I made it.


The meat

2 lumps of filet steak (will work perfectly well with any grade of steak)
Knob of butter
Splash of sunflower oil

The sauce

1 shallot, chopped finely
About 1/4 jar green peppercorns, drained (Mrs Kahnivore said that less would have been more subtle, and that maybe they should have been crushed first.)
Generous splash of brandy (I used cheap Spanish brandy)
About 75 – 100 ml double cream
Generous blob of dijon mustard


Melt the butter in the smallest frying pan that will fit the steaks. Add the oil. When all the butter is melted put the steaks in the pan. After a minute, turn them. Check how well done they are by cutting a slit and looking. Filet should be served quite red, but perhaps not flowing with blood.

When it looks about right, transfer the meat to a preheated serving dish. I used an enamelled dish that I put on a low flame to keep the meat warm. Without cleaning the frying pan, add the shallots. After a few moments add the green peppercorns, fry for a minute or so. Splash in the brandy. If anyone is watching and you are a show off, set the brandy on fire. On the other hand if you like alcohol, don’t do that.

Add the cream and dijon mustard, cook for another minute or two, then pour over the steaks and serve.


Update: I can no longer get hold of green peppercorns, but it’s just as good with roughly ground black pepper.