Steak Au Poivre
3 tbsp black peppercorns
4 x 225g/8oz lean rump or sirloin steaks
25g/1oz/2 tbsp butter
2 tbsp olive oil
2 whole garlic cloves, peeled
250ml/8fl oz/1 cup red wine
1 Crush the peppercorns coarsely using a pestle and mortar. Scatter them on a plate, place the steaks on top and press down hard so that they stick to the surface of the meat. Repeat on the
2 Heat the butter and oil in a large frying pan and quickly fry the garlic. Remove and add the steaks. Sear them on both sides over a high heat. Lower the heat slightly and cook for a further 4–12 minutes, according to personal preference, turning them often. Season to taste with salt.
3 Just before the steaks are cooked, add the red wine and let it bubble away and reduce to a syrupy consistency.
4 Pour the sauce over the steaks to serve.