- Hot & Bold
- Mains
- Prep 10 min
- Cook 20 min
- Serves 2
A bistro classic that is easier than it looks. The pepper crust gives the steak a spicy bite and the sauce is made in the same pan, so it picks up all the browned flavour left behind.
Ingredients
- 2 sirloin steaks, about 220 g each
- 1 tbsp black peppercorns, coarsely crushed
- Salt
- 1 tbsp oil
- 1 tbsp butter
- 1 shallot, finely chopped
- 1 tbsp brandy (optional)
- 150 ml beef stock
- 100 ml double cream
- 1 tsp Dijon mustard
- 1 tbsp green peppercorns in brine, drained
Method
- Press the crushed black pepper onto both sides of the steaks and season with salt.
- Heat the oil in a heavy pan until very hot. Sear the steaks for 3 minutes per side for medium-rare, then move them to a warm plate to rest.
- Add the butter and shallot to the same pan and cook for 2 minutes. Add the brandy, if using, and let it bubble away.
- Pour in the stock and simmer until reduced by half. Stir in the cream, mustard and green peppercorns and simmer for 2 minutes until thick enough to coat a spoon.
- Pour any resting juices into the sauce, spoon it over the steaks and serve at once.
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