Sirloin Steak with Peppercorn Sauce

Sirloin Steak with Peppercorn Sauce served with Chips and Salad! This is a great date night dish. James made two types of steak and used salt chamber beef that originates from the Lake District and Welsh Wagyu!

Ingredients

2x 200g sirloin steak
25ml veg oil
Salt
25g butter

For the peppercorn sauce

½ shallot, peeled and diced
50ml brandy
200ml beef stock
1 tsp crushed black peppercorns
1 tsp green peppercorns, in brine and washed
100ml double cream

To serve

Skinny chips

For the salad

1 tbsp dijon
2 tbsp vegetable oil
1 tsp white wine vinegar
Splash of water
Little gem lettuce
Watercress

Method

Print Recipe

Heat a non-stick frying pan to high heat.
Season the steaks, drizzle in oil, pop into a non-stick frying pan and cook for 2 minutes, then flip over and cook foranother 2 minutes. Add the butter, and when it’s foaming, spoon over the steaks, then pop them onto a plate to rest. Tip the excess oil and butter away.
For the sauce, fry the shallot in butter for a minute, add the brandy, the stock and wine, then reduce by half. Add the peppercorns and the cream, then reduce it all by ½. Finish with some more butter.
For the salad dressing, whisk all the ingredients together, spoon it over the lettuce and watercress.
Serve the steak with chips on the side, spoon over the steak with peppercorn sauce, and serve alongside some salad.

Ingredients

2x 200g sirloin steak
25ml veg oil
Salt
25g butter

For the peppercorn sauce

½ shallot, peeled and diced
50ml brandy
200ml beef stock
1 tsp crushed black peppercorns
1 tsp green peppercorns, in brine and washed
100ml double cream

To serve

Skinny chips

For the salad

1 tbsp dijon
2 tbsp vegetable oil
1 tsp white wine vinegar
Splash of water
Little gem lettuce
Watercress

Method

Heat a non-stick frying pan to high heat.
Season the steaks, drizzle in oil, pop into a non-stick frying pan and cook for 2 minutes, then flip over and cook foranother 2 minutes. Add the butter, and when it’s foaming, spoon over the steaks, then pop them onto a plate to rest. Tip the excess oil and butter away.
For the sauce, fry the shallot in butter for a minute, add the brandy, the stock and wine, then reduce by half. Add the peppercorns and the cream, then reduce it all by ½. Finish with some more butter.
For the salad dressing, whisk all the ingredients together, spoon it over the lettuce and watercress.
Serve the steak with chips on the side, spoon over the steak with peppercorn sauce, and serve alongside some salad.