Steak Au Poivre with Chunky Chips

Steak Au Poivre with Chunky Chips

There is nothing quite like a good bit of steak, cooked to your liking, then doused with a rich and creamy sauce! You can cook the steak on a BBQ in a griddle pan placed on the lower rack.
ServesPrep / Cooking TimeDifficulty
1 2 - 10 minutes 1

Serve with some homemade chunky chips and you have a delicious meal in next to no time - and a sure-fired winner.


It is worth getting a steak that has been matured for at least 21 days, as this makes the meat less stringy and more tender. You can tell if it is mature as the meat should be ruby in colour, not bright red.



Steaks to your size & liking (fillet is shown)
2-3 tbsp of olive oil
Sea salt
Freshly ground pepper

For the Sauce

2 tbsp brandy
1 tsp French mustard
4 tbsp beef stock
2 tbsp red wine
1 tbsp peppercorns
4 tbsp double cream
salt to taste


  • Rub the oil all over using your hands and season with salt and plenty of ground black pepper.
  • Preheat the cast iron griddle until hot, place the steaks onto the rack.
  • Cook the steaks on the first side without turning for 6 minutes.
  • Turn over the steaks and cook on the second side for a further 4 minutes.
  • Take off the griddle pan and allow to rest, lightly covered with foil..
  • If you want your steaks rarer or well done, decrease or increase the cooking times accordingly.
  • To make the sauce:
  • Add the brandy to a very hot saucepan, then the mustard, stock and red wine.
  • Stir well and cook until the sauce has started to thicken and reduce down.
  • Add the peppercorns and cream and cook for around 2 minutes, then add salt to taste.
  • Pop the steak back into the sautepan with the sauce and warm through gently.
  • Serve with chunky chips and a little watercress garnish.
Copyright © 2021 All rights reserved. | Site Provided by PG54 Ltd