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View more "Main Dishes" recipes Sirloin Steak with Peppercorn Sauce Recipe

Sirloin Steak with Peppercorn Sauce

Dairy Farmers of Canada
Add to Calendar 09/16/2019 10:00 AM 09/16/2019 11:00 AM America/New_York Choose the perfect time to make this recipe What you'll need:

2 1/4 lb (1 Kg) sirloin steak, about 1 1/2-inch (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 garlic clove, minced
1/2 cup (125 mL) dry red wine or beef broth
2 tbsp (30 mL) brandy - optional
1 cup (250 mL) 35 % cream

Yields: 6 to 8 servings

See full recipe: https://www.dairygoodness.ca/recipes/sirloin-steak-with-peppercorn-sauce?source=calendar
Sirloin Steak with Peppercorn Sauce true MM/DD/YYYY anvcJoeUXzVEZwIspmZn22961
  • Course Main Dishes
  • Prep. Time 10 - 15 mins
  • Cooking Time 15 mins
  • Yields 6 to 8 servings
  • Course Main Dishes
  • Prep. Time 10 - 15 mins
  • Cooking Time 15 mins
  • Yields 6 to 8 servings

Did you know?

Our Stove-Top Macaroni and Cheese recipe from 1995 is one of our most popular recipes of all-time. Find it here.

This recipe is brought to you by:

My Milk Calendar From the 1995 Milk Calendar Explore all Milk Calendar recipes

Ingredients

2 1/4 lb (1 Kg) sirloin steak, about 1 1/2-inch (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 garlic clove, minced
1/2 cup (125 mL) dry red wine or 
beef broth
2 tbsp (30 mL) brandy - optional
1 cup (250 mL) 35 % cream

Preparation

Pat steak dry. Rub with Dijon 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 tenderloin steak (filet mignon) instead of the sirloin.

115 people love this recipe.

Rank as top rated See all 50 top rated

Did you know?

Our Stove-Top Macaroni and Cheese recipe from 1995 is one of our most popular recipes of all-time. Find it here.

This recipe is brought to you by:

My Milk Calendar From the 1995 Milk Calendar Explore all Milk Calendar recipes

Did you know?

Our Stove-Top Macaroni and Cheese recipe from 1995 is one of our most popular recipes of all-time. Find it here.

This recipe is brought to you by:

My Milk Calendar From the 1995 Milk Calendar Explore all Milk Calendar recipes

Did you know that 2 out of 3 Canadians are not getting enough daily milk products? Make sure you do! Learn more:

GetEnough.ca

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