WW Ireland (Weight Watchers Reimagined): Weight Loss & Wellness Help

Steak au poivre

  • SmartPoints value per serving
  • Prep: 15 Mins
  • Cook: 15 Mins
  • Serves: 4
  • Difficulty: Easy

Steak au poivre

Prep: 15 Mins
Cook: 15 Mins
Serves: 4
Difficulty: Easy
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  • 3 teaspoons Black pepper, whole peppercorns, crushed
  • 4 steak(s) Beef sirloin steak, lean, raw, medium
  • 2 teaspoons Olive Oil
  • 1 medium Courgette
  • 3 medium Shallots
  • 3 tablespoons Brandy
  • 1/2 cube(s) Beef stock cube(s), 250ml
  • 1 level tablespoons Dijon Mustard
  • 4 portion(s) Broccoli, raw, medium


  1. Spread the crushed peppercorns onto a plate. Coat the steaks on one side with the peppercorns, pressing so they adhere, then season with salt.
  2. Heat the oil in a large heavy nonstick frying pan over a medium-high heat. Add the steaks, peppercorn-side down, and cook for 2-3 minutes on each side, or until cooked to your liking. Transfer to a plate, cover loosely with kitchen foil and set aside to rest.
  3. Add the courgette and shallots to the pan, season with a little salt and cook, stirring, for 3 minutes. Add the brandy and cook for 20 seconds (if the brandy flames, cover the frying pan with a lid and remove from the heat until it dies down). Whisk the stock and mustard into the pan until smooth, then simmer for 5 minutes, until the sauce is slightly thickened.
  4. Meanwhile, cook the broccoli in a pan of boiling water for 4-5 minutes until tender, then drain and serve with the pepper steaks and courgette sauce.

You can use any beef steak you like in this recipe – just remember to adjust the SmartPoints accordingly. If you’d rather not use alcohol in the sauce, you can substitute with the same quantity of stock.

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