Sirloin Steak with Peppercorn Sauce
Juicy, perfectly seared sirloin topped with a rich, creamy peppercorn sauce made with brandy, veal stock, and a hint of Dijon mustard.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jamesmartinchef.co.uk.
Cooking tools:
- Chef's knife
- Cutting board
- Skillet
- Saucepan
- Whisk
- Wooden spoon
- Tongs
- Stove
- Mortar and pestle
- Measuring spoon
- Measuring cup
- Plate
- Kitchen towel
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
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