The real french pepper steak (Steak au poivre!), this is much easier than you have ever imagined!
I’m very excited to share a real French pepper steak recipe with you today! When I’m out for a fancy dinner, I’m always up for a good piece of steak especially when it comes with a creamy sauce! And for some reason I always choose mashed potatoes on the side as I think that mash pairs really well with the meat.
Cooking good steaks isn’t difficult at all, but you have to know how to buy your steak and which cut to choose. I always go for a good New York strip (Top loin) as it comes boneless, and fat is only on one edge of the steak. New York strips are usually tender, and have a good beefy flavour.
Cooking steak with freshly crushed peppercorns is probably my favourite way to cook steak, now imagine the gorgeous smell that you will get in your kitchen! The secret behind a full of flavour peppercorn steak, is using whole peppercorns and freshly crushing them before you start cooking. One more tip, press down the crushed peppercorns into the meat, and add some salt. Some of these will fall down from the meat when being cooked in the pan, which will later become the gorgeous sauce that will come with the steak. To make the sauce I use white wine, you can also use any other liquid as it will work just fine, but my favourite part is adding the garlic and the heavy cream. You will get an aromatic, creamy and rich sauce and that will be served as a base for the steak. So next time you’re having guests over, and you want to impress them with your cooking skills, try this recipe!
The best way to ensure that your steak is cooked to perfection, is to check the temperature to know if it’s ready or not (Instead of guessing!). To do so, you need a wonderful thermometer like my new Superfast Thermapen Mk4 to measure this.
- 1 New York strip
- 1 tbsp whole black peppercorns (freshly crushed)
- 1 tbsp butter
- 1 tbsp vegetable oil
- ¼ cup white wine
- ½ cup heavy cream
- 1 clove garlic (minced)
- a pinch of salt
- Take the steak and coat both sides with black and peppers and gently press them inside.
- In a frying pan, add butter and vegetable oil and let the butter melt.
- Cook the steak in the pan for 3 minutes on each side.
- Check temperature using Thermapen, for well done steak temperature should be 68c. Remove the steak from the pan and set aside on a plate, let it rest while you make the sauce.
- Leaving the pan on medium heat, add the white wine (or any other liquid) and try to stir up all of the glaze from the bottom of the pan as that's where all of the flavours come from.
- Add the heavy cream, garlic, and cook for a couple of minutes to let the sauce thicken up.
- Layer the sauce on a plate as a base, followed by the peppercorn steak over it.
To learn how to cook peppercorn steak to perfection, make sure to check this step by step video out!
Now let me tell you more about this fab thermometer (Thermapen Mk4)
- It’s the world’s quickest thermometer, it actually gives you an accurate reading in just 3 seconds! Seriously, only 3 seconds!
- It’s waterproof.
- The display automatically rotates to make it easier for you to read the temperature.
- It comes with an intelligent backlight that automatically activates when it’s in a dark environment, which means that when you check your roast in the oven you don’t have to do it with a light!
- Motion sensor works in a smart way which means that the thermometer actually sleeps when you put it down, and activates again when you pick it up.
- It measures temperature over the range of -49.9 to 299.9 °C (-58.0 to 572.0°F).
- It comes in 10 different colours, and I like all of them! (I got the red one!)
This thermometer is really making my life easier, as before I got it, I used to guess if the food was cooked enough or not, and guessing didn’t really work for me. I either got meat that wasn’t cooked enough, or it was well done although I prefer my steak to be medium well! It’s also extremely important when it comes to tempering chocolate, and candy making.
Thermapen Mk4 retails for £60, and can be used not only to cook meats, but also to make candy, temper chocolate, and bake different breads and desserts! You can order yours today from www.thermapen.co.uk
This post is sponsored by Thermapen®. Thank you for supporting the brands that make Little Sunny Kitchen happen. All opinions are my own.