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Sirloin Steak with Peppercorn Sauce
- Course Others
- Prep. Time 0 - 10 mins
- Cooking Time 0 - 15 mins
- Yields 6 to 8
Preparation
What You Need
2 lb
(1 Kg)
sirloin steak, about 1 1/2” (4 cm) thick, trimmed of fat
1 tbsp
(15 ml)
Dijon mustard
2 tbsp
(30 ml)
coarsely crushed
black peppercorns
1 tsp
(5 ml)
salt
1 tbsp
(15 ml)
olive oil
or
vegetable oil
1
shallot
or
small onion, finely chopped
1
clove
garlic, finely chopped
1/2 cup
(125 ml)
dry red wine of beef stock
2 tbsp
(30 ml)
brandy- optional
1 cup
(250 ml)
35% Real Whipping Cream
Instructions
Pat steak dry. Rub with mustard. Sprinkle with pepper and salt.
Heat oil in a large, heavy skillet. Add steak and cook approx 4 to 6 min per side on medium-high heat for medium rare.
Remove steak to a serving platter. Discard all but 1 tbsp/15 ml of fat from pan. Return pan to heat. Add shallot and garlic. Cook 1 to 2 min until fragrant.
Add wine and brandy. Cook, scraping bottom of pan with a wooden spoon, on high heat until sauce is reduced to a few tablespoons. Add cream and continue to cook until sauce is thick.
Slice steak thinly on the diagonal and drizzle sauce over the top. Serve immediately.
Tips
If you prefer, you can use individual filets instead of the sirloin.
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