Sirloin Steak with Peppercorn Sauce
Sirloin Steak with Peppercorn Sauce is classic and a favourite. Get yours right every time with this masterclass recipe from James!
Ingredients
- 2x 200g sirloin steak
- 25ml veg oil
- Salt
Sauce:
- 1 /2 shallot, peeled and diced
- 50ml brandy
- 25 ml white wine
- 200ml beef stock
- 1 tsp crushed black peppercorns
- 1 tsp green peppercorns in brine washed
- 100ml double cream
To serve:
- Watercress
Method
Heat a non-stick frying pan to hot, season the steaks, drizzle in oil, pop into the pan and cook for 2 minutes, then flip over and cook for a further 2 minutes.
Add the butter, when 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 and flame.
Add the stock and wine and reduce by half. Add peppercorns and cream reduce by ½ then finish with butter.
Serve the steaks with watercress on the side, spoon over sauce.
Ingredients
- 2x 200g sirloin steak
- 25ml veg oil
- Salt
Sauce:
- 1 /2 shallot, peeled and diced
- 50ml brandy
- 25 ml white wine
- 200ml beef stock
- 1 tsp crushed black peppercorns
- 1 tsp green peppercorns in brine washed
- 100ml double cream
To serve:
- Watercress
Method
Heat a non-stick frying pan to hot, season the steaks, drizzle in oil, pop into the pan and cook for 2 minutes, then flip over and cook for a further 2 minutes.
Add the butter, when 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 and flame.
Add the stock and wine and reduce by half. Add peppercorns and cream reduce by ½ then finish with butter.
Serve the steaks with watercress on the side, spoon over sauce.
