Steak Au Poivre.
Kitty Coles
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Author:
Kitty Coles
Servings
2
Prep Time
20 minutes
I love steak au poivre because it’s so simple, so I’ve done a White Mausu spin on it: using spring onions instead of shallots and stirring in a dollop of your favourite chilli oil (whatever you’ve got at home) with a splash of cream to finish.
I’m not just adding chilli oil here for the sake of it - this was genuinely one of the best things I’ve cooked in ages, so decided to write it up for the newsletter after posting on my stories.
We had it with a big coriander and cucumber salad, but rice, crispy potatoes or green beans would be great alongside too.
I like to get a steak that’s big enough for 2 instead of 2 small steaks. So get the thickest onglet the butchers has, or any thick cut steak.
I usually go for onglet or bavette because they’re affordable and, when cooked well, perfect. But use whatever cut you like - the sauce works with anything, even chicken thighs or skin on breasts.
Ingredients
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1 x onglet or whichever cut of steak you prefer (about 400g)
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Flaky salt and black pepper
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1 tbsp neutral oil (e.g. sunflower or veg)
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30g salted butter
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6 spring onions, plus extra to serve
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50ml brandy or cognac (optional but great)
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70ml double cream
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1 big heaped tablespoon of black bean rayu (or whichever chilli oil you prefer)
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A splash of beef stock or water (if needed)
Directions
Take your steak out of the fridge about 30–40 minutes before cooking. This brings it up to room temperature and gives you a more evenly cooked, less tough steak. (This bit is very important.)
When you're nearly ready to cook, get a heavy-based frying pan over a high heat. You want the pan really, really hot - this gives you that deep, crunchy crust. While it heats up, season the steak generously on all sides with flaky sea salt and freshly ground black pepper. Pour over about 2 tablespoons of oil and rub it all in so the steak’s evenly coated.
Once the pan is HOT, add the steak (fat side down if using sirloin or a cut with a fat cap - hold it upright and cook for about 2 minutes until the fat is deeply golden and rendered).
Then cook the steak for 3-4 minutes on each side for medium rare (this depends on the cut and thickness). This is why I like to get a thick steak for two, so you can leave it on the heat longer per side for a deeper colour (and better flavour). In the final minute, add a large knob of butter (30ish grams) and spoon it over the steak to baste.
Remove the steak from the pan and set aside to rest on a plate for a minimum of 10-15 minutes - very important. Turn the heat down to medium, add the spring onions with a little extra butter if needed, and stir regularly for about 2 minutes. Carefully add the brandy (watch for flames!) and let it bubble and reduce.
Stir in the cream and chilli oil, then simmer gently for 1–2 minutes until thickened. Loosen with a splash of stock or water if needed. Season to taste.
Carve the rested steak and place it on a platter, pouring any resting juices back into the pan. Give the sauce a final stir, then pour it over the steak. Serve immediately with extra spring onions.
