Rachel Allen's Steak au Poivre

Book: Entertaining at Home
Pages: 352
ISBN: 9780007309030
ASIN: 0007309031
Release Date: 30th September 2010
Recipe Rating:
4
Difficulty Rating:
5

Notes

This is of course a classic steak dish and one I have sampled many times in restaurants. Eating it at home, and washed down with a crisp lime-enhanced Corona Extra, is one of life's pleasures. A lovely meal I would heartily recommend. I opted for frozen French fry potatoes instead of mash, and a few tablespoon's worth of garden peas, although I concede Rachel's suggestion of mash would have been better to mop up the wonderful sauce.

If you go down the French fry route, I would recommend sticking them in the oven then immediately start cooking the steak, then the sauce. The fries take 15 minutes - exactly the time it took me to get the steak and the sauce on my plate, so it dove-tails nicely.

Changes from Published Recipe

Rachel doesn't specify the type of steak that should be used in this recipe, although rump, sirloin and fillet are proffered as options. I went for rump steak which is arguably the tastiest, but also the least tender. It was a little tougher than sirloin which is exactly what I expected.

I pretty much followed this recipe to the letter, including resting the steak whilst I made the pepper sauce in the same frying pan in which the meat was cooked. Everything turned out as expected! :)