Steak au Poivre

A very classic dish with a classic French sauce.
  • 1:05 TIME
  • 10 portions

INGREDIENTS

10 x 170g rib-eye steaks

500g baby carrots

550g tender stem broccoli

450g mange tout

12 black peppercorns

20g shallot, very finely chopped

100ml brandy

200ml ready prepared MAGGI® Demi-Glace Sauce (95g per litre)

30ml double cream

10ml olive oil

Black pepper (to season)

METHOD

Prep: 20 minutes. Cook: 30 – 45 minutes.

  1. Put a pan of water to boil to cook the vegetables.
  2. Heat a thick based pan on a high heat.
  3. Oil & season the steaks on both sides and then lay in the pan. Only do as many as you can comfortably fit in the pan, you do not want them to overlap or touch.
  4. Cook to preference.
  5. Once cooked, remove from the pan leave to rest on one side.
  6. Add the shallots to the pan and sweat down.
  7. De-glace the pan with the brandy, once reduced add the peppercorns and the prepared demi-glace.
  8. Heat the demi-glace thoroughly and then add the double cream and bring to boil.
  9. Whilst making the sauce add the carrots to the boiling water, leave for 2 minutes.
  10. Add the tender stem and mange tout. Bring to the boil, simmer for 1 minute and then drain.
  11. Plate up and pour the sauce over the steak, season with black pepper if required and serve.

CHEF'S TIP

Allow the steaks to always rest prior to serving to stop any weeping on the plate. Use crème fraiche instead of cream for a healthier alternative.

NUTRITION INFORMATION

Typical Values

Per 100g

Per serve (1/10th of recipe) 

Reference Intake

% RI*

Energy

359 kJ

86 kcal

1282 kJ

305 kcal

8400 kJ

2000 kcal

15%

Fat

2.9g

10.4g

70g

15%

of which: saturates

1.2g

4.2g

20g

21%

Carbohydrate

2.3g

8.1g

260g

3%

of which: sugars

1.5g

5.4g

90g

6%

Fibre

1.5g

5.3g

-

-

Protein

11.8g

42.2g

50g

84%

Salt

0.12g

0.43g

6g

7%

 

*Reference Intake of an average adult (8400 kJ/2000 kcal).

Based on the stated recipe. Portions should be adjusted for children of different ages.