The passion that I have for Black Peppers dates back to my late teenage years where my favourite steak at a popular restaurant of those days, Korona, was their Pepper Steak. I am giving my best to bring back those memories and believe me that it is not that difficult.
Serve with fried potatoes and blanched flat beans, along with coarse sea salt and fresh thyme.
Peppercorns Sauce Sirloin Steak
Have a look below at the full recipe. Don’t forget, you can always print it.
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I hope you enjoy it!
Place the peppercorns in a mortar and pestle until they are coarsely crushed. Set aside.
Add the flat beans and once they come to a boil wait for a minute and then remove from the pot to a bowl full of cold water and some ice cubes.
Add the oil to the skillet and let it heat up for 1 minute. Add the steaks in the skillet away from you, searing each side for 2-3 minutes.
Add the brandy.
Tilt the skillet so that the alcohol ignites and once the fire is gone scrap the pan for any leftovers from the steaks. Let the alcohol evaporate.
Add the beef broth, and while on high heat let simmer rapidly until reduced to half.
Add the garlic, the peppercorns,
the Worcestershire sauce,
and Dijon mustard,
and stir continuously for 2 minutes.
Add the fresh cream,
and cook until it reaches the consistency of pouring cream, while avoiding rapid bubbling.
Remove and discard the garlic and finally stir in the parsley,
and season with the remaining salt and pepper.
Peppercorns Sauce Sirloin Steak
Servings: 2 People
Ingredients
- 2 Sirloin Steaks , about 250 gr each
- 1 tablespoon grapeseed oil , canola oil or any other high smoke-point oil
- 3 teaspoons coarsely crushed Black Peppercorns
- 120 ml Fresh Cream , Charalambides-Christis
- 500 gr Flat Beans , Barba Stathis
- 1 tablespoon Dijon Mustard
- 1 tablespoon Worcestershire sauce
- 1 clove Garlic , smashed
- 100 ml Brandy or cognac
- 150 ml Beef Bouillon broth
- 2 tablespoons fresh Parsley , finely chopped
- 1 tablespoon fresh Thyme , Leaves picked and roughly chopped
- 1 teaspoon Sea Salt , coarse
- 1 teaspoon freshly ground Black Pepper
Instructions
- 30 minutes prior to cooking take the steaks out of the refrigerator. When they reached room temperature, pat them dry and season with half the salt and pepper, both sides and edges of them
- In a large pot bring water to a boil on high heat. Add the flat beans and once they come to a boil wait for a minute and then remove from the pot to a bowl full of cold water and some ice cubes. Drain, allow to dry and keep aside.
- Set a large cast iron skillet over high heat and let it heat up for 2 minutes until smoking. Add the oil to the skillet and let it heat up for 1 minute or so until it smokes. Using a pair of metallic tongs carefully add the steaks in the skillet away from you, searing each side for 2-3 minutes (for medium doneness) until you get a nice crust, then stack the steaks on top of each other, and with the tongs flip to the side to sear the fat of the steaks. Remove from the skillet and let rest covered with aluminium foil to keep warm.
- In the meantime, place the peppercorns in a mortar and pestle until they are coarsely crushed. Set aside.
- Use the same cast iron skillet and over high heat add the brandy. Tilt the skillet so that the alcohol ignites and once the fire is gone scrap the pan for any leftovers from the steaks. Let the alcohol evaporate and reduce to half and then add the beef broth, and while on high heat let simmer rapidly until reduced to half.
- Turn to low heat, add the garlic, the peppercorns, the Worcestershire sauce and Dijon mustard and stir continuously for 2 minutes. Add the fresh cream and cook until it reaches the consistency of pouring cream, while avoiding rapid bubbling. Remove and discard the garlic and finally stir in the parsley and season with the remaining salt and pepper.
- Place the steaks in individual plates, pour over the sauce and serve next to potatoes and beans.
- The sauce can be made up to a day ahead, covered and kept in the fridge.
