Name Steak au Poivre


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* 4 tablespoons black peppercorns
* salt
* 4 rump steaks, weighing about
* 150 g (5 oz) each oil, for brushing
* single cream (optional)

1. Crush the peppercorns roughly by hammering them with a rolling pin through some sheets of greaseproof paper or processing briefly in the dry foods attachment of a blender.
2. Place the crushed peppercorns on a large plate and press the steaks hard down on to them, lightly coating both sides. Sprinkle the meat with the salt and then brush lightly with a little oil.
3. Sear the steaks over very hot coals on a preheated barbecue until brown, turning them carefully with some tongs so as not to dislodge too many peppercorns. Cook the steaks for about 2-5 minutes on each side, according to taste. Drizzle the steaks with a little single cream as you serve them, if liked.

Serves: 4

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