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Sirloin Steak with Peppercorn Sauce

Prep Time:

Cook Time:

Serves:

Serves 2

Food Type

Beef

About the Recipe

For an effortlessly elegant meal, try this pan-seared sirloin steak with creamy peppercorn sauce. This recipe captures the essence of classic French bistro cooking with juicy sirloin steaks smothered in a rich, peppery sauce that’s a perfect blend of savoury, creamy, and subtly spicy

Ingredients

2x 230g Sirloin Steaks

25ml Rapeseed Oil

Sea Salt and freshly ground Black Pepper

Few sprigs Thyme

2 sprig of Rosemary

2 cloves Garlic, crushed

25g Butter

Beef stock cube


For the Peppercorn Sauce


50ml Brandy

50 ml Madeira

200ml Veal Stock

1 Tsp crushed Black Peppercorns

1 Tsp Green Peppercorns in brine, washed

100ml Double Cream

1 Tsp Dijon Mustard

25g Butter


For the Salad


1 Tbsp Dijon Mustard

2 Tbsp Vegetable Oil

1 Tsp White Wine Vinegar

Watercress

Red Chicory

Preparation

Heat a non-stick fry pan until hot

Season the Steaks, drizzle in oil and place into the pan

Cook for 3 minutes, then flip over

Add the Herbs and Garlic and cook for 2 minutes

Add the butter and once foaming, spoon over the steaks

Leave to rest and sprinkle over a little beef stock cube


For the Sauce


Add the Brandy a pan and flame off the alcohol

Combine the Veal Stock and Madeira and reduce by half

Then add the Peppercorns and Double Cream and reduce by half again

Finish with Butter and Dijon Mustard and combine well


For the Salad


Whisk together the Dijon Mustard, Vegetable Oil, White Wine Vinegar and a splash of water to form the dressing

Spoon the dressing over the leaves and herbs


Serve the Steaks with Chips, Salad and spoon over sauce

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