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Steak au Poivre

  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves


  • 1 Knorr Beef Stock Cube
  • 2 tsp olive oil
  • 4 x 225 g sirloin steaks
  • 2 tsp cracked black pepper (for the sauce)
  • 1 tbsp Worcestershire sauce
  • 2 tbsp brandy (optional)
  • 4 tbsp water
  • 1 tsp Dijon mustard
  • 60 ml Elmlea Single
  • 1 tbsp dried green peppercorns

NUTRITIONAL INFORMATION

 

Amount per serving

Protein (g)

46.6g

Energy (kJ)

2218kJ

Energy (kcal)

530kcal

Carbohydrate incl. fibre (g)

3.5g

Carbohydrate excl. fibre (g)

2.8g

Sugar (g)

1.2g

Fibre (g)

0.7g

Fat (g)

33.4g

Saturated fat (g)

13.4g

Unsaturated fat (g)

16.1g

Monounsaturated fat (g)

13.9g

Polyunsaturated fat (g)

1.3g

Trans fat (g)

0.0g

Cholesterol (mg)

169mg

Sodium (mg)

455mg

Salt (g)

1.14g

Vitamin A (IU)

9IU

Vitamin C (mg)

0.6mg

Calcium (mg)

63mg

Iron (mg)

3.67mg

Potassium (mg)

756mg

Total

186.3g

8874kJ

2120kcal

13.9g

11.1g

4.6g

2.8g

133.7g

53.6g

64.3g

55.6g

5.3g

0.1g

676mg

1822mg

4.57g

35IU

2.2mg

254mg

14.67mg

3025mg


  • 1 Heat a large, thick-bottomed frying pan.
  • 2 Make a paste by crumbling half the Knorr Stock Cube with the oil and black peppercorns and spread evenly over both sides of the meat.
  • 3 Fry steaks on high heat for about 2 minutes on each side, until they are nicely browned and medium-rare. Remove to a plate.
  • 4 Add the Worcestershire sauce, brandy, water and remaining Knorr Stock Cube into the hot pan and boil over a high heat until it reduces down by one third. Add the Elmlea and green peppercorns and bring back to the boil.
  • 5 Put the steaks back into the pan, letting them heat in the boiling sauce for a few seconds, then remove from the heat and serve. Sprinkle with chopped parsley if desired.