Sirloin Steak with Peppercorn Sauce - James Martin Chef
Juicy, perfectly seared sirloin topped with a rich, creamy peppercorn sauce made with brandy, veal stock, and a hint of Dijon mustard.
Ingredients
- 2x 200g sirloin steak
- 25ml veg oil
- Pinch table salt
- 25g butter
- 1 tsp Dijon
- 1 clove garlic, crushed
- ½ shallot, peeled and diced
- 50ml brandy
- 200ml veal stock
- 1 tsp crushed black peppercorns
- 1 tsp green peppercorns in brine, washed
- 50ml double cream
- Green salad with French dressing
- Optional – salt, oxo cube and thyme mix
- Serve the steak, spoon over sauce garnish with salad.
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