The main inspiration for dreaming up Jukes 6 was to recreate the same pleasure and satisfaction as drinking an excellent glass of red wine, and one of the classic red wine and food combinations is steak! So how does Jukes 6 measure up to the ultimate steak dish of all – steak au poivre? I was privileged to learn how to make a perfect steak au poivre over 30 years ago at Bibendum Restaurant in Chelsea, London. This classic dish has so many recipes and interpretations, but to me, this is the finest and the simplest, and it is a sensational pairing with a lusty glass of Jukes 6.
Ingredients (serves 4)
3 tbsps Black Peppercorns
2 tbsps White Peppercorns
4 x 150g Fillet Steaks
100g Unsalted Butter
Crush the peppercorns in a coffee grinder, blender or pestle and mortar and then sieve to remove the dust. The idea here is to crack the peppercorns open into little pieces instead of turning them into powder! Lay out your steaks and push the peppercorns into one side so they coat the entire surface. Then, season liberally with sea salt.
Using a frying pan, heat the olive oil and then place the steaks pepper-side-down in the oil until the peppercorns form a crust – try not to move them until they are ‘welded together’. This should take a couple of minutes. Add 50g butter to the pan and baste the steaks, using a spoon. Then turn the steaks over and continue basting until they are cooked to your liking. Remove the steaks from the pan and allow them to relax for a few minutes before serving. Meanwhile, add the Cognac to the pan and whisk in the remaining butter. The aim is to burn off the alcohol in the Cognac creating a sauce from the meat juices, pieces of peppercorn, Cognac and butter. Allow this sauce to boil and reduce a little and then pour it over the steaks. Serve with chips and salad.