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"Hunger is the best sauce in the world."--Cervantes

Top Sirlion with Green Peppercorn and Mustard Sauce Recipe

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This recipe for Top Sirlion with Green Peppercorn and Mustard Sauce is from Daddy's Little Red Cookbook, 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:  
1½ T drained green peppercorns in brine
1½ T Dijon mustard
1 T unsalted butter, room temperature
2 t all purpose flour

1½ T vegetable oil
1 15- to 16-ounce top sirloin steak (1¼ inches thick)

½ cup canned beef broth
¼ cup whipping cream
Directions:
Directions:
Using bottom of heavy glass, mash peppercorns in small shallow bowl. Add mustard, butter, and flour and blend well. (Can be prepared 1 day ahead. Cover and refrigerate.)

Heat oil in heavy large skillet over high heat. Season steak with salt and pepper and cook to desired doneness, about 5 minutes per side for rare. Transfer steak to plate and tent with foil.

Pour off drippings from skillet. Add broth and cream to same skillet; boil until sauce thickens slightly, scrapping up brown bits, about 3 minutes. Add peppercorn mixture; boil until sauce thickens enough to coat spoon, whisking constantly, about 1 minute. Season sauce with salt and pepper.

Slice steak crosswise. Arrange slices on plates. Spoon sauce over.
Number Of Servings:
Number Of Servings:
2
Personal Notes:
Personal Notes:
Daddy gave this recipe an A.

 

 

 

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