Steak au Poivre Flamed with Brandy and Crème Fraiche

Steak au Poivre

Chef and Scenic ambassador, Gabriel Gaté shares his recipe for one of the most popular French main courses. This delicious dish can be served with French fries and a salad or seasonal vegetables.


  • 2 well-trimmed steaks, each about 150g and 2.5cms thick
  • A pinch of sea salt
  • 1/2 tsp crushed black peppercorns
  • 1 tsp oil
  • 1 tsp butter
  • 1 tbsp chopped shallots
  • 1/2 tsp green peppercorns
  • 2 tbsp cognac or brandy
  • 1/4 cup strong beef stock
  • 2 tbsp crème fraiche


  1. Season the steaks with a little salt and the cracked black pepper.
  2. Pour the oil in a heavy-based frypan and cook the steaks for about three minutes without moving them. Turn the steaks over and cook for a further two minutes. Place the steaks on a warm plate and cover with foil.
  3. Add the butter to the pan. Stir in the shallots and cook for two minutes. Add the green peppercorns and cognac and flame using a match.
  4. Add the beef stock, bring to the boil and boil for one minute. Add the crème fraîche and boil down until you obtain a sauce consistency.
  5. Spoon the sauce over the steaks and serve with vegetables of your choice.