Sirloin with three-peppercorn cream sauce and beef stock.
SHOPPING: Look for sirloin steak with good marbling, about 1.25 inches thick. Green peppercorns in brine, black and white peppercorns for cracking. Cognac doesn't need to be expensive but shouldn't be cooking brandy. The three-peppercorn combination is sometimes called 'poivre trois' or 'tricolor pepper.'.
Stock can be reduced ahead to intensify flavor. This sauce is also excellent on pork chops.
Ingredients
Scale
Measurement units
- 2 piece Sirloin steak, 1.25 inches thick
- 1 tsp Kosher salt for dry brine
- ½ tsp Black pepper for steak
- 2 tbsp Vegetable oil
- 3 tbsp Unsalted butter
- 3 tbsp Shallots, minced
- 3 sprig Fresh thyme sprigs
- ¼ cup Cognac
- ½ cup Beef stock
- ½ cup Heavy cream
- 2 tbsp Green peppercorns in brine, drained
- 1 tsp Black peppercorns, cracked
- ½ tsp White peppercorns, cracked
- ¼ tsp Salt for sauce
Ingredients
Scale
Measurement units
- 2 piece Sirloin steak, 1.25 inches thick
- 1 tsp Kosher salt for dry brine
- ½ tsp Black pepper for steak
- 2 tbsp Vegetable oil
- 3 tbsp Unsalted butter
- 3 tbsp Shallots, minced
- 3 sprig Fresh thyme sprigs
- ¼ cup Cognac
- ½ cup Beef stock
- ½ cup Heavy cream
- 2 tbsp Green peppercorns in brine, drained
- 1 tsp Black peppercorns, cracked
- ½ tsp White peppercorns, cracked
- ¼ tsp Salt for sauce
Instructions
Dry brine
Season steaks with salt. Refrigerate uncovered on rack 12-24 hours.
Ingredients
- sirloin (2 whole)
- salt (1 tsp)
Sear the steaks
Pat steaks dry, season with pepper. Heat cast iron over high heat, add oil. Sear 4-5 minutes per side for medium-rare (130°F). Transfer to plate.
Equipment
- cast iron skillet
- instant-read thermometer
Ingredients
- pepper (½ tsp)
- oil (2 tbsp)
Build the three-peppercorn sauce
Reduce heat to medium. Add butter, shallot, thyme, cracked black and white peppercorns. Cook 2 minutes. Remove from heat, add cognac, return and flame. Add stock and reduce by half. Add cream and simmer 3 minutes. Stir in green peppercorns. Season with salt.
Equipment
- cast iron skillet
Ingredients
- butter (3 tbsp)
- shallot (3 tbsp)
- thyme (3 sprig)
- black peppercorns (1 tsp)
- white peppercorns (½ tsp)
- cognac (¼ cup)
- stock (½ cup)
- cream (½ cup)
- green peppercorns (2 tbsp)
- salt (¼ to taste)
Spoon sauce over
Add steak juices to sauce. Plate steaks and spoon sauce over.
Before you cook
Cook notes
- • SHOPPING: Look for sirloin steak with good marbling, about 1.25 inches thick. Green peppercorns in brine, black and white peppercorns for cracking. Cognac doesn't need to be expensive but shouldn't be cooking brandy.
- • The three-peppercorn combination is sometimes called 'poivre trois' or 'tricolor pepper.'
- • Stock can be reduced ahead to intensify flavor.
- • This sauce is also excellent on pork chops.
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