Steak Au Sichuan Poivre
There’s a quiet satisfaction in selecting a special cut from the butcher or fishmonger for a solo supper; a sort of private ritual. I always relish those moments, walking home with something glorious tucked under my arm, anticipating the pleasure of cooking it just for me. With its reputation as a shared meal for romantic diners, steak has been pigeonholed as a dish for two. In my kitchen, however, it’s a solo affair and so the steak doesn’t have to share the spotlight. Cooking for one frees you from certain constraints: no need for a massive, unwieldy pan to fit two steaks, no juggling timings to suit different tastes, it’s just you giving your undivided attention to the sizzling single steak in the pan, and cooking that steak to your own definition of perfect doneness. In this take on the French classic, steak au poivre, Sichuan peppercorns bring a nuanced, tingling heat that complements the richness of the meat. I’ve always found steak au poivre to be reminiscent of beef in black b
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