How To make Peppered Tenderloin Steaks with Brandy Cream

How to Make Sauce au Poivre (Pepper Sauce) for Steak

Steak with black pepper sauce is a perennial bistro favourite, but that doesn't mean you can't recreate it at home.

INGREDIENTS

• 1 Tbsp olive oil
• 30 g butter
• 4 shallots, finely diced
• 1 large clove garlic, finely diced
• 1 heaped Tbsp freshly cracked black pepper
• 2 Tbsp brandy
• 250 ml beef stock
• 250 ml cream
• Salt, to taste
• 2 x 300 g steaks, cooked to your liking and rested

FULL METHOD & PRINTABLE RECIPE CARD



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Steak au Poivre Pepper Steak

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My Favorite Sauce for a Steak | Chef Jean-Pierre

Hello There Friends, an Au Poivre sauce is definitely my most favorite sauce that I have ever made and if I had to choose a meal to be the last that I would eat. It would be this dish. Steak Au Poivre, made with a Filet Mignon today. Super Delicious and easy to make. Check out this video and let me know what you think in the comments below.

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Brandy cream sauce for steak | Bistro-style steak sauce you can make at home

Are you dreaming of eating a heavenly steak outside on the terrace of a corner bistro? This recipe may just make your dream come true. In this video, I am going to show you how to make a delightful sauce for your steak and fries, but not just an ordinary steak sauce, a brandy cream sauce for steak. This bistro-style steak sauce is quick and easy to make and is lovely to dip those steak fries in. Try this brandy cream sauce for steak and take a trip to France the time of a meal.

Brandy cream sauce for steak ingredients

1:05 3 tbsp or 42g Butter
1:05 Steak of your choice – I used a NY Stripe
2:42 1/2 Shallot
2:56 1/4 cup or 63ml Brandy
3:32 Few Sprigs of Thyme
3:41 1/2 cup or 125ml Espagnole Sauce – Recipe Link –
4:16 1/2 cup or 125ml Heavy Cream
5:28 Salt and Pepper to taste

Makes roughly 1 cup

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Peppercorn Steak In Cream Brandy Sauce

There are also mushrooms and shallots in the sauce to make it extra scrumptious

How To Make Peppercorn Sauce | Cookery School | Waitrose

Chef Tutor Becca McGonagle shows you how to make creamy peppercorn sauce, a classic to serve with steak.

Rich and tangy in flavour, this peppercorn sauce is great to have fresh or to make in advance. Becca explains the importance of using fresh stock for your sauce as well as ways in which it can be altered to suit your personal taste.

We are the only supermarket to have our own Cookery Schools. You can join Becca and our other talented chefs to perfect your skills in a wide range of different classes. We have specialised kitchens in Finchley Road, Kings Cross and Salisbury and you can join our chefs virtually too. Click on the link below to find out more.

Ingredients:
1 tbsp rapeseed or sunflower oil
1 medium shallot, finely chopped
1 clove garlic, crushed or finely grated
1 tbsp black or green peppercorns
2 tbsp brandy
500g pot fresh Cooks’ Ingredients Beef Stock
100ml whipping cream
2 tsp Dijon mustard

Click here to view the full recipe |
Click to learn how to cook the perfect steak |
Click to learn how to make triple-cooked chips |
To find out more about our Cookery Schools and to book onto a class, click here |
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