Steak au Poivre

This is a classic French dish of steak drenched in a creamy pepper sauce. Use freshly grinded peppercorns that are still course, to give you that extra pop in the sauce.

Ingredients

• Steak of your choice, use a large rump, or smaller pieces or rump
• Salt and pepper for the steak

For the sauce:

• 1 tot butter
• 1 tot olive oil
• 1 small onion, chopped finely
• 3 garlic cloves, crushed and chopped
• 1 tub (250 ml) fresh cream
• 1 tot brandy, sherry or port
• 1/2 tot freshly grounded course peppercorns
• 1/2 teaspoon salt
• Fresh sprigs of thyme

Method

1. Light a big fire and while you wait for the coals to start forming, start to prepare your sauce.
2. In a fireproof pan, heat the butter and olive oil together.
3. Add the onion and let this fry until soft, add the garlic and fry for 1 minute.
4. Add the cream, brandy, peppercorns, salt and thyme and let this simmer over medium to low heat so that the cream can reduce.
5. While your sauce is simmering, braai your steak over hot coals until medium to medium rare.
6. Remove the steak from the fire and let it rest for 5 minutes. By now your sauce should be perfect!
7. Slice the steak into thin slices and pour over your creamy sauce and serve immediately.