Steaks Au Poivre Vert Recipe
Ingredients
| 1 x 75 g. / 3 oz. can green peppercorns, rinsed and drained | ||
| 30 ml. / 2 tablespoons mustard | ||
| 4 fillet steaks | ||
| 50 g. / 2 oz. butter | ||
| 225 m. / 8 fl. oz. single cream | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Put the peppercorns in a mortar and crush with a pestle.
Mix with the mustard and spread over the steaks.
Melt the butter in a large frying-pan.
Add the steaks and fry quickly for 2 minutes on each side.
Reduce the heat and fry for a further 2 minutes on each side.
This will produce rare steaks double the time if you prefer them well done.
Transfer the steaks to a warmed serving dish and keep hot.
Add the cream and salt and pepper to taste to the pan and heat gently.
Pour over the steaks.
Mix with the mustard and spread over the steaks.
Melt the butter in a large frying-pan.
Add the steaks and fry quickly for 2 minutes on each side.
Reduce the heat and fry for a further 2 minutes on each side.
This will produce rare steaks double the time if you prefer them well done.
Transfer the steaks to a warmed serving dish and keep hot.
Add the cream and salt and pepper to taste to the pan and heat gently.
Pour over the steaks.
Chef
