Steak au Poivre


Head Chef of the Lucknam Park Cookery School, Ben Taylor, demonstrates how to get a perfect succulent steak.

Serves: 2

Difficulty: Easy


  • 2 Beef steaks (which ever you like most)
  • 25ml brandy
  • 100ml red wine (good quality but not your best)
  • 50ml double cream
  • 12 black peppercorns
  • 8 white peppercorns
  • 1 tsp soft green peppercorns (optional)


  1. Season the steaks with salt and pan-fry in a hot pan turning every 30-45 seconds until cooked to your liking. For a 1 inch thick steak to medium probably about 1 ½ – 2 minutes on each side. Take the steaks out of the pan and rest on a cooling rack or plate.
  2. Take the pan off the heat and let the pan cool for a few seconds while you grind the black and white peppercorns coarsely in a pestle and mortar or just crush them with something heavy. Then add the brandy to the pan and boil until ¾ has evaporated.
  3. Add the red wine and peppercorns and boil until ½ is left then add the cream. Re-boil for about 10 seconds and take off the heat. Add the green peppercorns and season with salt.
  4. Plate the steaks served with chips and roast mushrooms and pour the sauce over the steaks.