Black Pepper Cracked 50g

Pepper-Crusted Steak (Steak au Poivre)

Servings: 2
Prep Time: 10 mins
Cook Time: 15 mins

Ingredients:

• 2 steaks (filet mignon, ribeye, or strip steak, about 1–1.5 inches thick)

• 2 tbsp whole black peppercorns, coarsely cracked

• 1 tsp kosher salt

• 1 tbsp olive oil or butter

• 2 tbsp butter, divided

• 1 small shallot, finely chopped

• ¼ cup brandy, cognac, or bourbon (optional)

• ½ cup heavy cream or beef broth

• 1 tsp Dijon mustard (optional)

• 1 tsp fresh thyme (optional)

Instructions:

1. Crack the Pepper: Coarsely crush the peppercorns using a mortar & pestle or the bottom of a heavy pan. Press the pepper evenly onto both sides of the steaks, along with salt.

2. Sear the Steaks: Heat oil and 1 tbsp butter in a skillet (cast iron preferred) over medium-high heat. Cook steaks to desired doneness (3–4 mins per side for medium-rare). Remove and let rest.

3. Make the Sauce: In the same pan, sauté shallots for 1–2 mins. Remove from heat, add brandy (if using), and carefully flambé (or let alcohol cook off).

4. Finish the Sauce: Stir in cream, mustard, and thyme. Simmer until slightly thickened (2–3 mins). Off heat, swirl in remaining butter.

5. Serve: Spoon sauce over the steaks.

Serving Suggestions:

• Pair with mashed potatoes, roasted vegetables, or a simple green salad.

Why Choose Cracked Black Pepper?

Coarse and ready to use
No pepper mill or mortar and pestle required.

Adds texture as well as flavour
The larger pepper pieces provide a satisfying bite that fine pepper can't replicate.

Made for pepper crusts
Ideal for steak, beef, pork and other meats where you want a visible, bold pepper coating.

Great as a finishing seasoning
Sprinkle it over salads, roasted vegetables and cooked meats just before serving.

Convenient without sacrificing character
You get the rustic texture of crushed pepper without having to crack whole peppercorns each time.

What Does Cracked Black Pepper Taste Like?

Cracked Black Pepper has the familiar warm, pungent and earthy flavour of black pepper, but the coarse texture changes the way you experience it.

Instead of a uniform background warmth, you get small bursts of peppery flavour as you bite into the cracked pieces.

That makes it especially useful when pepper is meant to be a feature rather than simply a background seasoning.

How to Use Cracked Black Pepper

Pepper-Crusted Steak

Press Cracked Black Pepper generously onto steak before searing.

The coarse texture creates a bold crust that works especially well with beef.

Roast Beef & Pork

Mix with salt, garlic and herbs and rub over meat before roasting.

Salmon & Fish

Season salmon or firm fish with cracked pepper, lemon and salt before grilling or pan-frying.

Roasted Vegetables

Toss potatoes, carrots, pumpkin or other vegetables with olive oil, salt and Cracked Black Pepper before roasting.

Salads

Sprinkle over green salads, tomato salads or potato salad for stronger pepper flavour and texture.

Vinaigrettes

Whisk into olive oil, vinegar or lemon juice to make a simple peppery dressing.

Why Use Cracked Instead of Fine Ground Pepper?

It's really about texture and impact.

Fine ground pepper spreads evenly through food.

Cracked pepper stays more distinct.

That makes cracked pepper especially good when you want:

A visible pepper crust.
A little crunch.
Stronger bursts of flavour.
A rustic finishing texture.

It's less about quietly seasoning the dish and more about making pepper part of the experience.

Whole, Cracked or Fine Ground?

Choose Whole Peppercorns if you want to grind fresh and control the texture yourself.

Choose Cracked Black Pepper when you want coarse texture immediately with no grinding required.

Choose Fine Ground Black Pepper when you want pepper to blend smoothly and evenly through a dish.

Cracked pepper sits perfectly in the middle:

More convenient than whole peppercorns.
More texture than fine ground pepper.

Try It This Way

For simple roasted potatoes, toss cut potatoes with:

Olive oil
Cracked Black Pepper
Sea salt
Garlic

Roast until crisp and golden.

The larger pepper pieces stay noticeable on the surface instead of disappearing into the seasoning.

It's an easy way to see exactly why the cracked texture matters.

Beyond Steak

Once you've opened the pack, try it on:

• Roast beef
• Pork
• Lamb
• Chicken
• Salmon
• Tuna
• Roast potatoes
• Pumpkin
• Carrots
• Grilled vegetables
• Green salads
• Tomato salad
• Potato salad
• Vinaigrettes
• Eggs
• Avocado
• Pasta
• Focaccia
• Marinades
• Infused oils

Think of Cracked Black Pepper as the option to reach for when you want pepper to be noticed rather than simply blended into the background.

Storage

Store in an airtight container in a cool, dark and dry place to help maintain its aroma and pungency.