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pan-frying French
Steak au Poivre Recipe-791

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This restaurant classic can easily be made at home.

Yield: Makes 4 servings
Prep time: 10 Mins
Cooking time: 12 Mins


  • 4 sirloin steaks or filet mignons, about 8oz (225g) each
  • ½ tsp dry mustard
  • 1–2 tsp black peppercorns
  • 2 tbsp vegetable oil
  • ¼ cup sherry or brandy
  • 2/3 cup creme fraiche


1. Trim any excess fat from the steaks. If using filet mignons, flatten slightly with a meat mallet. Sprinkle with the mustard.

2. Crush the peppercorns in a mortar or under a saucepan and press on both sides of the steaks.

3. Heat the oil in a large frying pan over high heat. Add the steaks and cook, 2–3 minutes each side for a rare steak, 4 minutes each side for medium, and 5–6 minutes each side for well done. Transfer to a platter and tent with aluminum foil.

4. Add the sherry to the pan and stir up the browned bits. Add the créme fraîche and cook for 3 minutes, until slightly thickened. Place the steaks on individual plates and top with the sauce. Serve hot.

© 2008 Dorling Kindersley

Nutritional Information

Nutrients per serving (% daily value)

720kcal (36%)
96mg (10%)
0mg (1%)
67mcg RAE (2%)
170mg (57%)
145mg (6%)
21g (107%)
56g (86%)
3mg (19%)

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