Black peppercorns 50g

 Classic Steak Au Poivre

 Restaurant-Quality Recipe

Ingredients (2 servings):

• 2 filet mignons (1.5" thick)

• 2 tbsp coarsely ground black pepper (freshly cracked!)

• 1 tbsp kosher salt

• 2 tbsp butter

• 1/4 cup cognac/brandy

• 1/2 cup heavy cream

Key Steps:

1. Crust: Press pepper + salt into steak (use 1 tbsp pepper per side)

2. Sear: 4 mins/side in butter (medium-rare) → rest 5 mins

3. Flambé: Off-heat, add cognac → ignite (burns off alcohol)

4. Sauce: Stir in cream → reduce 2 mins

 Why Black Pepper Reigns:

1. Flavor science:

   • Piperine enhances turmeric’s benefits by 2,000%

   • Volatile oils peak 30 mins after grinding

2. Textural contrast: Cracked peppercorns add crunch

3. Historical cachet: Used as currency in ancient Greece

Serving Ritual:
Pair with frites + Bordeaux wine

 Other Top Black Pepper Recipes:

1. Cacio e Pepe (1 tbsp freshly ground pepper per serving)

2. Singapore Pepper Crab (black + white pepper combo)

3. Vietnamese Pho (10-15 whole peppercorns in broth)

Why Choose Whole Black Peppercorns?

Grind fresh for maximum flavour
Keeping the peppercorn whole helps preserve its aroma until you're ready to use it.

Choose your own texture
Grind finely for sauces and table seasoning, or crack coarsely for steaks, roasts and rubs.

One of the most versatile spices you can own
Black pepper works across meat, fish, vegetables, eggs, pasta, soups, curries, sauces and more.

Useful whole as well as ground
Add whole peppercorns to stocks, pickling brines, marinades and slow-cooked dishes.

A pantry essential rather than a one-recipe spice
This is an ingredient you'll reach for almost every day.

What Do Black Peppercorns Taste Like?

Black Peppercorns are pungent, warm, earthy and slightly woody, with a sharp heat that builds rather than hits like chilli.

Freshly ground pepper also has aromatic notes that can be lost once pepper has been ground and stored for a long time.

That's why freshly grinding whole peppercorns can make such a noticeable difference even though the ingredient itself is so familiar.

How to Use Black Peppercorns

Everyday Table Pepper

Fill a pepper mill and grind directly over:

• Eggs
• Avocado
• Pasta
• Pizza
• Salads
• Vegetables
• Soups

Freshly ground pepper gives even simple food a stronger aroma and flavour.

Steak

Coarsely grind or crack the peppercorns and press them onto steak before cooking.

The larger pieces create a bold pepper crust with both flavour and texture.

Peppercorn Sauce

Coarsely crush the peppercorns and use them in a creamy peppercorn sauce for steak, chicken or pork.

Roasted Vegetables

Freshly grind over potatoes, carrots, cauliflower or other vegetables with olive oil and salt before roasting.

Curries & Global Cooking

Black pepper is used across cuisines around the world, from Indian curries and spice blends to Italian pasta and Asian soups.

Stocks & Pickling

Add the peppercorns whole to stocks, broths, pickling liquids or curing mixtures and strain or remove them later.

Whole, Cracked or Ground — Which Should You Choose?

All three formats have their place.

Choose Whole Black Peppercorns when you want:

• The freshest possible aroma
• Control over grind size
• Pepper for a grinder
• Whole peppercorns for stocks or pickling
• Coarse pepper freshly crushed for meats

Choose Cracked Black Pepper when you want:

• Coarse pepper without grinding it yourself
• Texture and crunch
• Steak crusts and meat rubs
• A visible pepper finish

Choose Fine Ground Black Pepper when you want:

• Fast, convenient seasoning
• Smooth incorporation into sauces and soups
• Even distribution throughout a dish
• No need for a grinder

Whole peppercorns give you the most flexibility because you decide the texture at the moment you use them.

Get More from Your Peppercorns

For maximum aroma, grind only the amount you need.

A coarse grind is particularly useful for:

Steak
Roasts
Salads
Grilled vegetables

A finer grind works better in:

Sauces
Soups
Gravies
Eggs
Table seasoning

The same peppercorn can therefore perform very differently depending on how you grind it.

Try It This Way

For an easy pepper-crusted steak, coarsely crush Black Peppercorns using a pepper mill, mortar and pestle or the base of a heavy pan.

Season the steak with salt and generously press the cracked pepper into the surface.

Sear in a hot pan until cooked to your liking.

Even without a sauce, the freshly crushed pepper creates a bold, aromatic crust.

Beyond Salt & Pepper

Once you've opened the pack, try Black Peppercorns in:

• Steak
• Roast beef
• Pork
• Chicken
• Fish
• Roasted vegetables
• Pasta
• Cacio e pepe
• Curries
• Soups
• Stocks
• Peppercorn sauce
• Marinades
• Salad dressings
• Pickling brines
• Fruit salads
• Strawberries
• Chocolate desserts

Black Peppercorns are so familiar that it's easy to forget how versatile they are — but freshly ground pepper can completely change the way an everyday dish tastes.

Storage

Store whole peppercorns in an airtight container away from heat, moisture and direct light to help preserve their aroma and pungency.

Storage Hack:

• Keep whole peppercorns in freezer → grind as needed (lasts 5+ years)