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Sirloin Steak with Peppercorn Sauce Recipe

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This recipe for Sirloin Steak with Peppercorn Sauce is from A Collage of Recipes from Now and Then, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 lb (1 kg) sirloin steak about 1 1/2" (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
1/2 c (125 ml) dry red wine or beef stock
2 tbsp. (30 ml) brandy (optional)
1 c 35% (250 ml) Real Whipping Cream
Directions:
Directions:
Pat steak dry. Rub with mustard. Sprinkle with pepper and salt. Heat oil in a large heavy skillet. Add steak and cook approximately 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.
Number Of Servings:
Number Of Servings:
6 to 8 Servings

 

 

 

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