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.

Description: Bibendum- one of London’s most recognised restaurants.

Bibendum- one of London’s most recognised restaurants.

Steak au Poivre

Description: 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.

Description: 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.

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