Steak au Poivre

Number of Portions
Steak au Poivre


- 50 ml olive oil
- 10 x 125g fillet steak
- 50 grams
- 150 ml brandy
- 1.25 lt double cream
- 50 grams Pink Peppercorns


Heat the oil in a pan and fry the fillet steak according to desired taste. Towards the end of cooking sprinkle with the Schwartz for Chef Montreal Pepper Seasoning.

Once cooked , remove from the pan and rest.

Now add the cream to the juices in the pan and reduce to sauce consistency.

Stir through the Schwartz for Chef Pink Peppercorns and serve drizzled over the steak.

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