Page 224 - YC Cooking School

French Classics

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Steak au poivre, with Odette’s pommes purée gratin and fine
beans

Serves 4 | Preparation time: 15 minutes | Cooking time: 30 minutes

What you’ll need:

Ingredients

For the steak au poivre

4 x 200g beef sirloin steaks with a little fat on
¼ cup (60ml) whole black peppercorns
Maldon salt, crushed
2 Tbsp (30ml) olive oil

60g butter
1 red onion, finely chopped
75ml Cognac or good brandy
75ml Port
½ cup (125ml) beef stock
1 cup (250ml) cream
3 Tbsp (45 ml) roughly chopped parsley

For the fine green beans

1 Tbsp coarse salt
1/4