Peppercorn steak
Pan-fried sirloin steaks with a quick creamy peppercorn sauce made in the same pan.
- Time25 min
- LevelEasy
- Costabout £7.00 a head
Ingredients
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Method
- 1
Take the steaks out of the fridge 20 minutes before cooking and season with salt.
20 min - 2
Heat the oil in a heavy frying pan until smoking hot. Fry the steaks for 2 to 3 minutes per side for medium rare, adding half the butter for the last minute.
5 min - 3
Lift the steaks onto a warm plate and rest them while you make the sauce.
- 4
Add the remaining butter and the shallot to the pan and cook for 2 minutes. Add the peppercorns and brandy and let it bubble for 30 seconds.
2 min - 5
Pour in the stock and simmer for 3 minutes, then stir in the cream and mustard and simmer for 2 minutes until glossy.
5 min - 6
Pour any resting juices into the sauce and spoon over the steaks.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.