January 24, 2014 7:09 pm

Recipe: steak au poivre

‘If a fried egg was the 11-plus of cookery, I think a peppered steak might be a good GCSE or even A-level’

There are a number of trucs – French for something between a trick and a technique – involved in cooking peppered steak. First, the meat should be brought to room temperature well in advance of cooking – this will drastically shorten the cooking time. Second, the peppercorns must be no more than broken.

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