When looking for a tasty Halloween recipe who could be better choice than horror legend Vincent Price. Not just a movie star he was well known for his culinary skills and produced several respected cookbooks. This recipe for Steak Au Poivre (Black Pepper Steak) comes from A Treasury of Great Recipes. Vincent Price and his wife, Mary, present mouthwatering recipes from around the world in simplified, unpretentious forms that anyone can make and enjoy. You can find the  50th Anniversary Edition here >>

‘If you think, as I do, that black pepper and rare beef make beautiful music together, then you will like this steak recipe too. We learned it in Chicago from friends who had brought it back from France – people in this stockyard city must be especially alert to new ways of preparing beef. This one is a winner.’

Vincent Price

Silver Screen Suppers

You might be wondering how we know all this  – Morley Butchers have been talking with local blogger Jenny Hammerton and spending some time on her fantastic website Silver Screen Suppers. In Hollywood’s Golden Era, stars regularly shared their favourite recipes with their fans through articles in fan magazines and promotional booklets. Jenny has obsessively collected thousands of these recipes and the blog is about her adventures cooking the signature dishes of her screen heroes and heroines.

Ingredients For Steak Au Poivre

Quantities are to serve 4 people

Sirloin Steak From Morley Butchers
dry white wine
brandy (optional)
cooking oil

Cooking Method For Steak Au Poivre

Vincent suggests 11⁄4 inch  thick steak weighing 3 pounds which is 1.361 kg. Wipe with a cloth and dry carefully.

Coarsely crush: 2 tablespoons peppercorns. (Use a mortar and pestle or a potato masher.)

Pound the crushed pepper into both sides of the steak, smacking it in with flat side of a cleaver or the potato masher. Steak should be quite thickly covered. Let stand for 2 hours.

In a heavy skillet heat: 1 tablespoon butter and 1 teaspoon cooking oil. (This mixture can get hotter without burning strain it if you want the loose bits of than butter alone.)

Over high heat sear steak quickly on peppercorns both sides. Cook 5 minutes on each side.

Remove steak to a hot platter.

Stir into pan: 2/3 cup dry white wine and 1 tablespoon brandy (optional). Boil wine rapidly for 2 minutes, scraping up brown meat drippings at bottom of pan.

Remove from heat and swirl in: 2 tablespoons butter.

Presentation: Strain the sauce over the steak (or don’t strain it if you want the loose bits of pepper too) and garnish with watercress.