Great Food Recipes
Great Food Recipes
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