Pan-Seared Sirloin with Brandy Peppercorn Sauce
About
Prep Time:
20 minutes
cook time:
1.5–2 hours (incl. resting)
serves:
4 - 6
A classic steakhouse favourite — pan-seared sirloin finished with a glossy, brandy-flambéed peppercorn sauce. Quick enough for a weeknight, indulgent enough for a date night in.
ingredients:
2 × 300g sirloin steaks, room temperature
1 tbsp neutral oil
Salt and cracked black pepper
20g butter
Butter:
1 spring onion, finely diced
2 tbsp green or black peppercorns in brine, drained and lightly crushed
60ml brandy
150ml beef stock
80ml pouring cream
1 tsp Dijon mustard
20g cold butter, cubed
Salt, to taste
Preparation:
Pat the sirloins dry and season well with salt and pepper. Heat the oil in a heavy pan over high heat until just smoking.
Sear the steaks for 2–3 minutes per side for medium-rare, adding the butter in the last minute and basting. Rest on a warm plate, tented with foil, reserving the pan with its fond.
Reduce the heat to medium and add a touch more butter if needed. Soften the shallot for 1–2 minutes, then add the crushed peppercorns and toast briefly.
Remove the pan from the heat and add the brandy. Return to the heat and carefully flambé, or simply simmer for 1–2 minutes until the alcohol smell cooks off, scraping up the fond.
Add the beef stock and simmer until reduced by half. Stir in the cream and Dijon, and simmer gently for 2–3 minutes until the sauce coats the back of a spoon.
Remove from the heat and whisk in the cold butter, cube by cube, for a glossy finish. Season with salt to taste, adding back any resting juices from the steaks.
Slice the sirloin or serve whole, and spoon the sauce generously over the top.
