Sirloin steak with creamy green peppercorn sauce.
SHOPPING: Sirloin steak (not top sirloin, which is tougher) should be about 1 inch thick with moderate marbling. Green peppercorns come in brine (best for this) or dried; use brined. This sauce works on any steak; sirloin is traditional because it's affordable.
The sauce can be made slightly ahead and gently rewarmed. British pubs often serve this with chips (fries) and peas.
Ingredients
Scale
Measurement units
- 2 piece Sirloin steak, about 1 inch thick
- 1 tsp Kosher salt
- ½ tsp Black pepper
- 2 tbsp Vegetable oil
- 2 tbsp Unsalted butter
- 2 tbsp Shallot, minced
- 3 tbsp Brandy
- 2 tbsp Green peppercorns in brine, drained
- ¾ cup Heavy cream
- ¼ tsp Salt for sauce
Ingredients
Scale
Measurement units
- 2 piece Sirloin steak, about 1 inch thick
- 1 tsp Kosher salt
- ½ tsp Black pepper
- 2 tbsp Vegetable oil
- 2 tbsp Unsalted butter
- 2 tbsp Shallot, minced
- 3 tbsp Brandy
- 2 tbsp Green peppercorns in brine, drained
- ¾ cup Heavy cream
- ¼ tsp Salt for sauce
Instructions
Sear the steaks
Pat steaks dry, season with salt and pepper. Heat cast iron over high heat, add oil. Sear 4 minutes per side for medium-rare (130°F). Transfer to plate and tent with foil.
Equipment
- cast iron skillet
- instant-read thermometer
Ingredients
- sirloin steaks (2 whole)
- salt (1 tsp)
- pepper (½ tsp)
- oil (2 tbsp)
Make the peppercorn sauce
Reduce heat to medium. Add butter and shallot, cook 1 minute. Remove from heat, add brandy, return to heat and let flame burn off. Add cream and simmer (don't boil) until slightly thickened, 3-4 minutes. Stir in green peppercorns. Season with salt.
Equipment
- cast iron skillet
Ingredients
- butter (2 tbsp)
- shallot (2 tbsp)
- brandy (3 tbsp)
- cream (¾ cup)
- green peppercorns (2 tbsp)
- salt (¼ to taste)
Spoon sauce over
Add any accumulated steak juices to sauce. Place steaks on plates and spoon sauce generously over.
Before you cook
Cook notes
- • SHOPPING: Sirloin steak (not top sirloin, which is tougher) should be about 1 inch thick with moderate marbling. Green peppercorns come in brine (best for this) or dried; use brined.
- • This sauce works on any steak; sirloin is traditional because it's affordable.
- • British pubs often serve this with chips (fries) and peas.
- • The sauce can be made slightly ahead and gently rewarmed.
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