Description
The British taught the French how to cook beef, the French taught the British how to season!
Dont believe me, this salt n pepper seasoning is the proof!
Kampot Black Pepper Coarse, Green Malabar Coarse - both ground mignonette style and Guérande Fine Sea Salt combine to produce a wonderful flavour
The salt has a very strong sodium flavour, not much is used in the blend, it is strong to the raw taste, when cooked it harmonises with the beef, pepper and sauce
The two peppers provide warming notes, but do not over power the flavour of the steak, perfect harmony
Steak au Poivre Recipe
Take a ribeye steak with good marbling and coat one side with the seasoning - you add how much you like strong flavours, wrap - cover for a few hours at room temperature
Fry or griddle the steak, non seasoned side first and for the longest, start on high heat and then turn down low, this is a slow cook steak, about the same time chips take in the oven for a good medium, you are in no rush for this cook
When you cook to your wishes wrap in foil and keep warm allowing the juices to come together
Take the pan add a knob of butter and stir in all the juices of the steak, turn up the heat while stirring and add the double cream and keep stirring, do not leave alone, the cream will cook very quickly, no need to add more seasoning to the sauce, its all on the steak and juices
Cover the steak and serve with your choice, chips though are perfect
Be a rebel by adding shallots and garlic to the sauce, be daring with some mushrooms or just add blue cheese to the steak as soon as its cooked and leave the cream for desert
Enjoy!
Ingredients
Kampot Black Pepper, Malabar Green Pepper, Guérande Salt
Produced in UK
Packed in a Unit that handles Sesame Seeds, Mustard and Celery
Quick Reference
What is it?: A ready-seasoned French steak blend of coarse Kampot black pepper, coarse Malabar green pepper and fine Guerande sea salt.
Flavour: Warm and peppery without overwhelming the beef, with fresh green-pepper notes and a clean mineral salt finish.
Common Uses: Steak au poivre, ribeye, fillet, burgers and cream-based pan sauces.
Pairs Well With: Beef, butter, cream, shallots, mushrooms, blue cheese and chips.
How to Use: Coat one side of the steak, cook that side second, rest the meat, then use the pan juices with butter and cream for sauce.
Compare With: More layered than plain salt and black pepper because green pepper adds fresher, softer warmth.
Substitute: Use coarse black pepper, crushed green peppercorns and fine sea salt.
Storage: Store sealed in a cool, dry place away from direct sunlight, moisture and cooking steam.
Good to Know: The salt tastes strong raw but is used sparingly and mellows as it cooks into the beef and sauce.
