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
