Photo of Steak au poivre by WW

Steak au poivre

SmartPoints® value per serving
Total Time
30 min
15 min
15 min
Pepper-crusted sirloin steak is served with a shallot, courgette and brandy sauce in this showstopping recipe that’s ideal for a special occasion.


Black pepper

3 teaspoons, whole peppercorns, crushed

Beef sirloin steak, lean, raw

4 steak(s), medium

Olive Oil

2 teaspoons


1 medium, thinly sliced


3 medium, finely chopped


3 tablespoons

Beef stock cube(s)

½ cube(s), 250ml

Dijon Mustard

1 tablespoons, level

Broccoli, raw

4 portion(s), medium, Tenderstem


  1. Spread the crushed peppercorns onto a plate. Coat the steaks on one side with the peppercorns, pressing so they adhere, then season with salt.
  2. Heat the oil in a large heavy nonstick frying pan over a medium-high heat. Add the steaks, peppercorn-side down, and cook for 2-3 minutes on each side, or until cooked to your liking. Transfer to a plate, cover loosely with kitchen foil and set aside to rest.
  3. Add the courgette and shallots to the pan, season with a little salt and cook, stirring, for 3 minutes. Add the brandy and cook for 20 seconds (if the brandy flames, cover the frying pan with a lid and remove from the heat until it dies down). Whisk the stock and mustard into the pan until smooth, then simmer for 5 minutes, until the sauce is slightly thickened.
  4. Meanwhile, cook the broccoli in a pan of boiling water for 4-5 minutes until tender, then drain and serve with the pepper steaks and courgette sauce.


You can use any beef steak you like in this recipe – just remember to adjust the SmartPoints accordingly. If you’d rather not use alcohol in the sauce, you can substitute with the same quantity of stock.