Steak au Poivre with Green Beans

Name: Steak au Poivre with Green Beans
Total time: 20 min
Cuisine: French
Ingredients: 2 sirloin steaks, about 200 g each; 1 tbsp black peppercorns, coarsely crushed; 1 tbsp olive oil; 25g butter; 2 shallots, finely chopped; 3 tbsp brandy; 100ml gluten free beef stock; 100ml double cream; 200g green beans, trimmed

Sirloin steaks pressed with cracked pepper, finished with a creamy brandy sauce. A bistro classic at home.

Time20 min
LevelMedium
Costabout £3.95 a head

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

2 servings

Ingredients

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2sirloin steaksabout 200 g each
1 tbspblack peppercornscoarsely crushed
1 tbspolive oil
25 gbutter
2shallotsfinely chopped
3 tbspbrandy
100 mlgluten free beef stock
100 mldouble cream
200 ggreen beanstrimmed

Method

1
Take the steaks out of the fridge. Pat dry and press the crushed pepper onto both sides. Season with salt.
2
Boil the beans for 4 minutes, drain and keep warm.
4 min
3
Heat the oil in a frying pan until very hot. Cook the steaks for 3 minutes on each side for medium rare. Lift onto a plate and rest.
6 min
4
Lower the heat, add the butter and shallots to the pan and cook for 2 minutes.
2 min
5
Pour in the brandy and let it bubble for 30 seconds. Add the stock and cream and simmer for 3 minutes until slightly thickened.
3 min
6
Spoon the sauce over the steaks and serve with the green beans.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.