Peppered Sirloin with Creamy Peppercorn Sauce

Peppered Sirloin with Creamy Peppercorn Sauce ingredients

• 2 ea Sirloin Steaks (about 1-inch thick)
• 2 tbsp Coarsely Cracked Black Pepper
• 1 tsp Kosher Salt
• 1 tbsp Olive Oil
• 1 tbsp Unsalted Butter
• 1 large Shallot, minced
• 1 clove Garlic, minced
• 0.25 cup Cognac or Brandy (optional)
• 0.5 cup Beef Broth
• 0.5 cup Heavy Cream
• 1 tbsp Green Peppercorns (in brine), drained
• 1 tsp Dijon Mustard
• 0.5 tsp Worcestershire Sauce
• To taste Salt and Pepper

How to make Peppered Sirloin with Creamy Peppercorn Sauce

1. Pat the sirloin steaks thoroughly dry with paper towels to ensure a beautiful crust. Season both sides generously with 1 teaspoon kosher salt, then press 2 tablespoons coarsely cracked black pepper firmly onto both sides of each steak, ensuring an even coating.
2. Heat a heavy-bottomed skillet (cast iron or stainless steel) over medium-high heat until very hot, about 3-4 minutes. Add 1 tablespoon olive oil to the pan.
3. Carefully place the seasoned steaks in the hot skillet. Sear for 3-4 minutes per side for medium-rare (internal temperature 130-135°F), creating a deep brown crust. Adjust cooking time for desired doneness.
4. During the last minute of cooking, add 1 tablespoon unsalted butter to the skillet. Baste the steaks with the melted butter using a spoon.
5. Transfer the cooked steaks to a cutting board and tent loosely with foil. Allow them to rest for 5-7 minutes. This resting period is crucial for tender and juicy results.
6. While the steaks rest, prepare the peppercorn sauce in the same skillet. Reduce the heat to medium-low. Add 1 minced large shallot to the pan and sauté, scraping up any browned bits from the bottom, until softened, about 2-3 minutes. Add 1 minced garlic clove and cook for another minute until fragrant.
7. If using, carefully add 1/4 cup cognac or brandy to the pan. Stand back as it may flare up. Let it simmer and reduce by half, about 1 minute, scraping the bottom of the pan to deglaze.
8. Pour in 1/2 cup beef broth and bring to a simmer. Cook until the liquid has reduced by about one-third, which should take 2-3 minutes.
9. Stir in 1/2 cup heavy cream, 1 tablespoon drained green peppercorns, 1 teaspoon Dijon mustard, and 1/2 teaspoon Worcestershire sauce.
10. Continue to simmer the sauce gently for 3-5 minutes, stirring occasionally, until it thickens to your desired consistency. Taste and adjust seasoning with salt and pepper as needed.
11. Slice the rested sirloin steaks against the grain into thick slices or serve whole.
12. Plate the steaks and spoon a generous amount of the creamy peppercorn sauce over each one. Serve immediately with your favorite sides like mashed potatoes or asparagus.

More recipes you might like

Browse related collections

Cook smarter with Recipe Genius

Generate recipes, build meal plans, and create shopping lists with Recipe Genius.