Steak au Poivre and Chips

Having come up with a recipe for tuna au poivre some time ago, I felt it was time to make the more traditional steak au poivre.

Well, in reality, I had some thinly sliced steak that was getting a bit long in the tooth. Having no desire to see it go to waste, this is the recipe that came to mind. Using chips was a shortcut to save cleaning the potatoes yet they came out well and I got a good meal.

Steak au Poivre

Serves 1

Cooking Time: 30 mins


  • 3 slices Thin steak
  • 125g/4oz Oven-ready chips
  • 1 Medium parsnip
  • 6 brussels sprouts
  • 125ml/½ cup pepper sauce
  • 1 tsp olive oil


  1. Pre-heat the oven to 190°C/375°F/Gas 5.
  2. Peel the parsnip. Top and tail then quarter lengthwise. Place in a mixing bowl.
  3. If using fresh brussels sprouts then slice off the tough base and peel. My preference is to use the frozen variety as I find peeling to be tedious. Add to the bowl with the parsnip.
  4. Mix the olive oil into the parsnips and sprouts so that they are evenly coated. Transfer to an oven-proof dish, placing towards one end to leave plenty of space.
  5. Add the chips (fries) to the remaining space and spread evenly.
  6. Put the dish into the pre-heated oven. Allow 20-25 minutes to get everything almost cooked. Turn everything after 10 minutes so that they will cook evenly.
  7. If using a store-bought pepper sauce which just needs to be heated then take a break until it is time to turn the pan contents. If making your own then start on it straightaway so it is ready with the meal. Make up a white sauce. Either halve the quantities to get the required amount or store half in the fridge for later use. Once the white sauce is almost at a boil then very coarsely grate in the black peppercorns. Stir well to mix thoroughly then set aside to allow the peppery flavour to develop.
  8. Carefully take the dish from the oven and place on a heat-proof surface. Use a spatula to turn the vegetables again then return to the oven.
  9. Place the sliced steak onto a baking tray or something else suitable for oven use. Put into the oven for 5-10 minutes until cooked to your preference.
  10. Carefully remove everything from the oven and place on a heat proof surface. Taste the pepper sauce as it may need a little re-heating either on the hob or in the microwave so set that going if needed.
  11. Use a suitable kitchen utensil to transfer all the food from the oven to a serving plate.
  12. Spoon the pepper sauce over the steak and vegetables then serve up a Steak au Poivre. Perhaps a little salt at the table.


There are many variants of this that are possible. Switch from beef to another meat or create a vegetarian version by using bean burgers.

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