Photo of Steak au poivre by WW

Steak au poivre

Points® value
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 teaspoon(s), whole peppercorns, crushed

Beef sirloin steak, lean, raw

4 steak(s), medium

Olive Oil

2 teaspoon(s)


1 medium, thinly sliced


3 medium, finely chopped


3 tablespoon(s)

Beef stock cube(s)

½ cube(s), 250ml

Dijon Mustard

1 tablespoon(s), 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. If you’d rather not use alcohol in the sauce, you can substitute with the same quantity of stock.