Sirloin Steak With Creamy Peppercorn Sauce

Name: Sirloin Steak With Creamy Peppercorn Sauce
Yield: 6 - 8 servings
Ingredients: 2 1/4 lb (1 Kg) sirloin steak about 1 1/2-inch (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 garlic clove minced; 1/2 cup (125 mL) dry red wine or beef broth; 2 tbsp (30 mL) brandy - optional; 1 cup (250 mL) 35 % cream

Elevate your steak night with this 1995 Milk Calendar classic—Sirloin Steak with Peppercorn Sauce. Learn how to craft a steakhouse-quality meal featuring a succulent sirloin drizzled with a boldly flavoured peppercorn sauce, enriched with a touch of cream for a luxurious finish.

Prep: 10 min - 15 min
Cooking: 15 min

Yields 6 - 8 servings

Juicy sirloin steak topped with a rich peppercorn sauce, ready to be served

Ingredients

2 1/4 lb (1 Kg) sirloin steak about 1 1/2-inch (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 garlic clove minced
1/2 cup (125 mL) dry red wine or beef broth
2 tbsp (30 mL) brandy - optional
1 cup (250 mL) 35 % cream

READY FOR REWARDS?

Preparation

Pat steak dry. Rub with Dijon mustard. Sprinkle with pepper and salt.

Heat oil in a large, heavy skillet. Add steak and cook approx 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.