Braised Steak au Poivre Delia Style

Dinner is served - Braised Steak au Poivre with Sweet Potato Chips and Broccoli

Hello and a very Happy Friday!

I am very excited about my trip to Malaysia now, only 3 sleeps away. I haven't seen my family and friends there for 14 months now so I am really looking forward to being reunited. 

Understandably I had to get some chores done before my departure. Dear husband will be travelling on business quite a fair bit so I wanted to make sure that the refrigerator is as empty as it can be. I do not want any unwanted surprises lurking in there when I get back in 6 weeks.

I had some leftover braising steaks in the freezer and decided to use one of Delia's recipes for it. Essentially slow braised steak in peppercorns. I love it because it was super tasty and so easy to prepare. All you have to do is leave it to braise for at least an hour and you can get round to all your other chores. I knew Delia wouldn't let me down! 

The sauce is really thick and full of rich flavours, you can serve it with mashed potatoes. I wanted the crisp and crunch of oven roasted sweet potato chips, it went down really well too.

Recipe for Braised Steak au Poivre

Prep Time 10 minutes / Cooking Time 60 minutes/ Serves 2

you will need a lidded casserole or deep pan/pot

2 Braising Steaks

2 cloves Garlic (smashed)

1 Onion (diced)

1 Tbsp Whole Black Peppercorns (coarsely crushed)

1 tsp Flour

120ml Red Wine

1 Tbsp Oil

1 Tbsp Cream

1 tsp Salt 

Method

1. Heat the oil in a pan and sauté the Onion for about 5 minutes until its translucent and fragrant. Meanwhile, rub the crushed Black Peppercorns into your braising steaks and dust with Flour.

2. Once Onion has been cooked, remove from the pan and put in the Steaks on high heat to brown them. Once browned, add in the Onion again together with the Garlic and season with Salt.

3. Next, add in the Red Wine and put the lid on, simmer on low heat for an hour. After an hour, turn the heat up and when the sauce starts to bubble add in the cream and stir through.