Steak with peppercorn Sauce
Different folks, different steaks. Famous tv show. You can use any steaks you like and there’s many ways of cooking them. If you’re looking for some larger sharing style steaks we have recipes for them on the site but for here we are going to go with your standard style sirloin steaks most people buy from their local supermarcado.If you are looking to cook a different style steak we haven’t touched upon then hit us up and we can help advise!
Wine Pairing - Clos La Coutale Cahors Malbec
- Steak obviously. Kidding. 2 x 250/300g sirloin steaks
- Plenty of salt and pepper
- Glug of olive oil
- 50g butter
- 85ml brandy/cognac (Can be made without it)
- 2 cloves of garlic halved
- 180ml beef stock
- 125ml cream
- 3 tsp crushed black pepper
- ½ tbsp dijon mustard
- Steaks need to be room temperature so take them out 30 minutes before you start.
- Gary Usher had a cheat to microwave them from the fridge for 20 seconds but please only do this if you forgot to take them out.
- Generously rub both sides of each steak in salt and pepper.
- Heat oil in the pan over medium high heat until it starts to get smokey.
- Add the steak and cook the first side for about 2 minutes.
- Flip and add the butter and garlic to the pan.
- Baste frequently and allow cook for 4 minutes while doing so.
- Flip again and baste other side while cooking for about 2 minutes.
- This should be medium rare.
- Remove from pan and set aside.
- Cover with foil and let rest.
- Make the sauce.
- Add your stock to the same dirty dawg pan.
- Bring to the boil and reduce by half.
- Add your brandy, mustard, cream, and pepper.
- Stir and bring to the boil.
- Season with salt.
- Stir constantly until it begins to take on that creaminess you like.
- Some like it wetter than others.
- Divide the steaks onto plates.
- Serve sauce on the side or over the top.