Steak Au Poivre Is What the French Call It *Fancy I Know* Peppercorn Steak To You & Me.

Who doesn't Love Steak? My brothers always asked me to make him a steak dinner like the ones you get in the fancy restaurants, so that's exactly what I did. Peppercorn Steak with Sweet Potato French Fries, Roasted Tomatoes, Peppercorn Sauce & Aioli. Bon Apetite.

Ingredients for the Steak & Peppercorn Sauce

5 good sized sirloin steak

Groundnut oil (you can use any other high smoke point oil)

Black peppercorn crushed

Sea salt

2 small onions finely chopped

1/4 cup apple juice 

1 1/2 cup beef stock

1/2 cup double cream

7 cloves garlic minced

5 tsp fresh rosemary chopped 

Method

Sprinkle sea salt over both sides of steaks and rub in. Marinade the steaks with plenty of crushed black peppercorns, 5 garlic cloves minced, 5 tsp fresh chopped rosemary & ground nut oil. Allow the steak to marinade for a few hours. This will bring out maximum flavor.

 Once the steaks have marinated, heat up 2 tbsp groundnut oil in a large saute pan over high heat, once the oil begins to smoke, take the pan off the heat & add the steak two at a time. Return the pan to the heat and turn it down to medium-high. Sear the steak on one side without moving it for at least 3 1/2 minutes for medium ( this depends on the thickness off your cut). Pick up the steak with some tongs & if comes up clean without sticking, flip it over & turn the head down to medium & continue cooking the other side for another 3 minutes. If it sticks to the pan let it continue cooking for another minute.

Once the steak is done to your cooking preference, remove the steaks on to foil and let the steaks rest whilst you prepare your sauce. 

In the pan you used to cook your steaks in add the finely chopped onions and 2 garlic cloves minced & saute for about 4 minutes. Add in the apple juice and once it boils start to deglaze the pan by scraping the bottom of the pan using a wooden spoon. Once the apple juice is pretty much cooked away, add in the beef stock and turn to high heat, boil down the sauce and once you notice its becoming less loose and watery, pour in the double cream and resume boiling. 

Turn off the heat and add 2tbsp crushed black pepper. Taste to check if you need salt. Serve immediately pouring over the steaks. Serve with Roasted tomatoes & Fries. I made home made sweet potato French Fries. The sweetness of the potato goes extremely well with the juicy flavorful steak. Bon Apetite.   

P.s lemon garlic aioli is in my previous post. Don't forget to put it on your to do list. Enjoy.