Founded by Terence Conran, chef Simon
Hopkinson and the late Paul Hamlyn, Bibendum is one of London’s most recognised
restaurants. It is now in the hands of Matthew Harris, who continues where
Simon left off and delivers classic, unpretentious food to loyal patrons. Many
of the stars on the menu are unarguably classics that have stood the test of
time – the same could be said of the eye-catching Michelin building that houses
Bebendum, which was originally commissioned in 1909 by the Michelin Tyre
company as its first permanent British headquarters.
Bibendum- one of London’s most
recognised restaurants.
Steak au Poivre
Steak au Poivre
Hands-on time 15min. Cooking time about
10min. Serves 4
·
2tbsp white peppercorns
·
2tbsp black peppercorns
·
4 fillet steaks, about 175g (6oz) each
·
3tbsp olive oil
·
75g (3oz) unsalted butter
·
25ml (1fl oz) Cognac
1. Crush the peppercorns coarsely in the pestle and mortar, then tip
into a fine sieve and shake until all remnants of powder are removed (the
excess pepper powder would make the steaks would be far too peppery)
2. Press the crushed peppercorns into both sides of each steak with the
heel of your hand, making sure they are firmly stuck. Season with salt.
3. Heat the olive oil in a large frying pan over medium heat. Add the
steaks and fry without turning until a good thick crust has formed, about 7min.
add 50g (2oz) of the butter and turn the steaks over. Finish cooking to your
liking – try to resist turning too often as the aim is to produce a good thick
crust on both sides. Baste with the buttery juices as you go.
4. Remove steaks to a board and leave to rest. Return pan to the heat
and add the Cognac (careful, it may ignite). Scrape the base of the pan with a
wooden spoon to remove all the sticky bits, then stir in the remaining butter.
Bubble, then strain and pour over the steaks. Serve with chips and a green
salad.
Serve with chips and a green salad.
Per
serving
398cals, 26g fat (15g saturates), 0.1g
carbs (0.1g total sugars)
GH
verdict
Endless recipes exist on how to prepare
this classic steak dish, but this is up there with the best we’re tried.
