Steak au poivre (Black Pepper Steak)
If you like a great steak, this is for you. Simple to cook and has an incredible flavour. Nothing beats a pan-fried steak.
Prep Time: 15 mins / Cook Time: 12 mins
Two 250-gram (8-ounce) steaks (striploin, or tenderloin) aprox. 30mm thick (1
1/4 cup cracked Cape Herb & Spice Extra Bold Peppercorn
1-tablespoon Cape Herb & Spice Sea Salt
1/4 cup chopped shallots or onion
1-cup beef stock or veal stock or broth
1/4 cup heavy cream
2 tablespoons chopped parsley
Salt and cracked black peppercorns to taste
Pat dry steaks. If you have time, let the steaks sit, uncovered, on a rack over a plate for a day or two. This will thoroughly dry out the surface of the steak and concentrate the flavours. Press salt and pepper into the steaks, working the seasonings into both sides of the meat with the heel of your palm.
Heat a large, heavy skillet, over high heat and add two tablespoons of olive oil. Once the pan is hot, sear the steaks, without crowding, for 4 minutes on each side for medium-rare. Cook each side 1 minute more for medium. Remove the steaks to a platter and let stand, loosely covered with foil. Set the pan over medium-high heat. Add the 1/4 cup chopped shallots or onion. Cook, stirring, just until barely softened, about 15 seconds. Remove pan from heat and carefully add the stock. Boil until reduced by half, about 5 minutes and then add the heavy cream.
Bring to a boil and cook until reduced by half, about 4 minutes. Next, add the parsley. Season with salt and peppercorns to taste. Serve immediately over or next to the steaks.