Sirloin Steak with Peppercorn Sauce
Sirloin Steak with Peppercorn Sauce, perfectly seared and covered with garlic, herbs, and butter. Serve with crispy skinny fries, a fresh herby salad, and a creamy, brandy-infused peppercorn sauce.
Ingredients
- 2x 200g sirloin steaks
- 25ml veg oil
- Salt and black pepper
- Few sprigs thyme
- Sprig of rosemary
- 2 cloves garlic, crushed
- 25g butter
- Beef stock cube
For the sauce
- 50ml brandy
- 200ml veal stock
- 1 tsp crushed black peppercorns
- 1 tsp green peppercorns in brine, washed
- 100ml double cream
- 1 tsp Dijon mustard
To serve
- Skinny chips
For the salad
- 1 tbs Dijon
- 2 tbs vegetable oil
- 1 tsp white wine vinegar
- Chives
- Chervil
- Watercress
- Frisee
- Endive
Method
- Pre heat the oven to hot, approximately 180°C.
- Heat a non-stick fry pan until hot. Season the steaks, drizzle in oil and place into the pan. Cook for 2 minutes, then flip over. Add the herbs and garlic and cook for 2 minutes. Add the butter and once foaming, spoon over the steaks then place them into the oven in the pan for 5 minutes.
- Remove from the oven to rest and sprinkle over a little beef stock cube.
- For the sauce, add the brandy to a pan and flame it. Add the stock and wine and reduce by half. Then add the peppercorns and cream and reduce by half again. Finish with butter and Dijon and combine well.
- For the salad, whisk together the Dijon, 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.
Ingredients
- 2x 200g sirloin steaks
- 25ml veg oil
- Salt and black pepper
- Few sprigs thyme
- Sprig of rosemary
- 2 cloves garlic, crushed
- 25g butter
- Beef stock cube
For the sauce
- 50ml brandy
- 200ml veal stock
- 1 tsp crushed black peppercorns
- 1 tsp green peppercorns in brine, washed
- 100ml double cream
- 1 tsp Dijon mustard
To serve
- Skinny chips
For the salad
- 1 tbs Dijon
- 2 tbs vegetable oil
- 1 tsp white wine vinegar
- Chives
- Chervil
- Watercress
- Frisee
- Endive
Method
- Pre heat the oven to hot, approximately 180°C.
- Heat a non-stick fry pan until hot. Season the steaks, drizzle in oil and place into the pan. Cook for 2 minutes, then flip over. Add the herbs and garlic and cook for 2 minutes. Add the butter and once foaming, spoon over the steaks then place them into the oven in the pan for 5 minutes.
- Remove from the oven to rest and sprinkle over a little beef stock cube.
- For the sauce, add the brandy to a pan and flame it. Add the stock and wine and reduce by half. Then add the peppercorns and cream and reduce by half again. Finish with butter and Dijon and combine well.
- For the salad, whisk together the Dijon, 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.
