Steak au poivre with wilted spinach

Steak au poivre with wilted spinach

By
From
James Martin's French Adventure
Serves
4
Photographer
Peter Cassidy

There are so many variations of classic pepper sauce, and this is mine. The inspiration for it came from a fantastic restaurant in Lyon, where they served splendidly rich food, but you can loosen it up with a touch more cream if you wish.

Ingredients

Quantity Ingredient
4 x 200g rib-eye steaks
3 tablespoons cracked black peppercorns
100g butter
75ml red wine
100ml beef stock
3 tablespoons green peppercorns, drained, in brine
100ml double cream
200g baby leaf spinach, washed
2 garlic cloves, peeled but left whole
pinch freshly grated nutmeg
sea salt
freshly ground black pepper

Method

  1. Season the steaks with a little salt and the cracked black peppercorns pressing the peppercorns well into the meat, shaking off any excess.
  2. Heat a frying pan until hot and add 75g of the butter, then add the steaks two at a time (unless you have a very large frying pan) and cook for 2–3 minutes on each side, depending on how you like your steak cooked (about 3–4 minutes each side for medium, or 4–5 minutes for well done). Remove the steaks from the pan and leave in a warm place to rest while you finish the sauce.
  3. Add the red wine to the pan, gently shaking the pan to ignite and cook off the alcohol.
  4. Scrape the bottom of the pan and simmer until the liquid has reduced by half. Add the beef stock and green peppercorns, bring to a simmer and cook for 2 minutes. Add the cream and simmer for a further minute.
  5. Meanwhile, cook the spinach. Heat a frying pan until hot and add the remaining 25g butter. When melted, add the spinach and the garlic cloves. Stir for 1–2 minutes until all the spinach is wilted. Season with nutmeg, salt and pepper. Discard the garlic cloves.
  6. To serve, spoon the spinach onto the plates, place a steak on top and pour over the sauce.
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