Black Pepper Cracked 50g
Get the robust, aromatic punch of freshly ground pepper with the convenience of a ready-to-use format.
Our Cracked Black Pepper is specially graded for a perfect, coarse texture that delivers maximum flavour and a satisfying crunch, ideal for crusts, rubs, and finishing. This versatile format is your secret weapon for adding depth and texture:
The Ultimate Steak Crust: Generously press cracked pepper onto your steak before searing for a classic, restaurant-quality pepper crust.
Meat & Fish Rubs: Combine with sea salt, garlic, and herbs to create simple yet incredible rubs for roast beef, pork, or salmon.
Salads & Dressings: Adds a wonderful pungent kick and pleasant crunch to green salads, potato salad, and vinaigrettes. Vegetables & Roasts: Toss with olive oil and coarse salt for roasting potatoes, carrots, or other root vegetables.
Infused Oils & Vinegars: Steep in quality oil or vinegar to create beautifully flavoured bases for cooking and dressings.
How to Use: Sprinkle directly from the pouch onto your food before or during cooking. For the best flavour, add towards the end of cooking or as a finish to preserve its aromatic oils.
Storage: Keep in an airtight container in a cool, dark place to maintain maximum freshness and potency.
Information
Recipe for Black Pepper Cracked
Pepper-Crusted Steak (Steak au Poivre)
Servings: 2
Prep Time: 10 mins
Cook Time: 15 mins
Ingredients:
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2 steaks (filet mignon, ribeye, or strip steak, about 1–1.5 inches thick)
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2 tbsp whole black peppercorns, coarsely cracked
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1 tsp kosher salt
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1 tbsp olive oil or butter
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2 tbsp butter, divided
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1 small shallot, finely chopped
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¼ cup brandy, cognac, or bourbon (optional)
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½ cup heavy cream or beef broth
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1 tsp Dijon mustard (optional)
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1 tsp fresh thyme (optional)
Instructions:
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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.
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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.
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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).
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Finish the Sauce: Stir in cream, mustard, and thyme. Simmer until slightly thickened (2–3 mins). Off heat, swirl in remaining butter.
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Serve: Spoon sauce over the steaks.
Serving Suggestions:
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Pair with mashed potatoes, roasted vegetables, or a simple green salad.
Associated Items
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