Simple Saucey Steaks

Simple Saucey Steaks. My family love steak. We don't have it often as it is expensive in France, as it is in the UK, so we reserve it for special occasions. When my son went back to the UK last week part of his last meal here was steak. We managed to get some tender entrecôte steaks from Lidl which were good value and some samphire, or salicorne  in French, just because I love it. Now Will, like many teenagers doesn't really do mushrooms, so we decided on a pepper sauce, which to be honest I hadn't made before. I looked up a few recipes online and it was far too complicated when I was making the mussel starter. All the recipes seem to involve reducing stock and far too much faff, and as I said before, I prefer to cheat so here is my version of a steak au poivre. Here's what you need for 4 people:
  •  4 rib-eye steaks or your choice of cut
  • 2 finely chopped shallots
  • 1 clove of garlic crushed
  • 1 tsp Bovril or I beef stock cube dissolved in 250ml boiling water (if you don't want to measure this is the equivalent of just under a mug)
  • freshly ground black pepper
  • 1 capful of brandy
  • butter and oil for frying
  • 2 heaped tbsp low fat creme fraiche
Here's what I did:
  • Cook the steaks to your liking and leave to rest while you make the sauce.
  • Melt about a tbsp of butter in a frying pan and soften the shallots for a few minutes.Keep stirring so they don't brown.
  • Add the garlic for 1 minute then tip in the brandy.
  • Add the stock and creme fraiche.
steak (2)
  • Stick in as much pepper as you like.
Steak au poivre I served this with chips cooked in the oven and the samphire simply fried in butter for a couple of minutes. No salt required. steak au poivre (2)This week we were able to have a few meals on our own, which might have been romantic if  our two Weimaraners weren't salivating at the table! Whilst shopping a few backs we found some tournedos, which are the smaller part of the fillet. Often meat is sold covered in a protective layer of fat which I just take off after cooking. They were half price so we paid 3.50 in Euros for both, an absolute bargain. They were begging for a blue cheese sauce. steak Here's what you need for 4 people:
  •  4 steaks
  • 2 tbsp low fat creme fraiche
  • 1 small packet (150 g) of Roquefort cheese roughly cut
Here's what I did:
  • Cook your steak and leave to rest. I fried these in butter for a couple of minutes each side and then put them in the oven for a few minutes for medium rare.
  • Using the same pan, add the cheese, creme fraiche and pepper to taste. There is enough salt in the cheese.
Steak with RoquefortThis is almost a non recipe, it's so simple. This time we had large sliced mushrooms with loads of tarragon and garlic which worked well too. Of course, even though I've used low-fat creme fraiche, both these dishes are decadent due to the amount of fat used. Oh well, back on the diet then! What do you think of these simple saucey steaks?

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