Pan-Seared Sirloin Steaks with Peppercorn Sauce
For an effortlessly elegant meal, try my pan-seared sirloin steak with creamy peppercorn sauce. This recipe captures the essence of classic French bistro cooking with juicy sirloin steaks, seared to perfection and smothered in a rich, peppery sauce.
Servings: 4 servings
Calories: 408kcal
Video
Ingredients
- 2 sirloin steaks (8-12 oz each), NY Strip steaks, or cut of your choosing
- 3 tsp kosher salt
- ½ tsp freshly ground black pepper
- 1 Tbsp whole black peppercorns
- 2 Tbsp neutral oil, such as grapeseed oil
- 4 cloves garlic, peeled and smashed
- 1 Tbsp unsalted butter
- 1 large shallot, peeled, halved, and finely diced
- ⅓ cup (80ml) Brandy or Cognac
- ¾ cup low-sodium beef broth or chicken broth
- ½ cup (120ml) heavy cream
- Flaky sea salt
- Fresh parsley, finely chopped or thinly sliced chives
Instructions
- Season the steaks. Pat the steaks dry with paper towels, then season generously on both sides with about 3 tsp kosher salt and ½ tsp ground black pepper. Allow the steaks to sit out at room temperature for about 20 minutes before beginning.
- Toast the peppercorns. Place a skillet over medium heat, then add 1 Tbsp whole peppercorns. Toast, shaking the pan a little, for about 1-2 minutes, then remove from the heat. Pour the peppercorns into a mortar. Use the pestle to coarsely grind.
- Cook the steak. Return the pan to the stove, then set over high heat. Add 2 Tbsp neutral oil, then heat until smoking. Using tongs, carefully add the steaks and sear on their sides, fat strip side down for 30-60 seconds. Turn them so they lay flat and cook for 2 minutes on the first side. Flip the steaks, add the smashed garlic cloves, then cook for 2 minutes more for medium-rare. Transfer the steaks to a cutting board to rest, but leave the garlic in the pan
- Make the sauce. Lower the heat to medium and add 1 Tbsp unsalted butter. To the garlic, add diced shallot. Cook, stirring often, for 1-2 minutes, until softened. Add ⅓ cup of Brandy, then use a spatula to scrape any browned bits off the bottom of the pan. Allow the Brandy to reduce by half, then pour in ¾ cup low-sodium beef broth. Cook for an additional 2-3 minutes, then add ½ cup of heavy cream and 1 Tbsp coarsely ground black pepper. Allow the sauce to simmer for a few minutes until it thickens to your desired consistency. Taste, then adjust seasoning as needed.
- Slice, then serve! Cut the rested steak into strips, transfer to serving plates, then spoon the peppercorn sauce on top. Sprinkle the steaks with flaky sea salt and chopped parsley. Enjoy!
Notes
- If you don’t have a mortar and pestle, the peppercorns can be ground in a small spice grinder. Alternatively, you can seal them in a Ziplock bag and crush with a rolling pin.
- Toasting the peppercorns is optional, but recommended as it releases their natural oils and enhances their fragrant aroma.
- To make-ahead: You can toast the peppercorns and chop the shallots up to a day in advance, storing them in an airtight container.
- Store: Place leftover steak and sauce in separate airtight containers and refrigerate for up to 3 days.
- Reheat: Gently reheat the steak in a skillet over low heat, or slice thinly and enjoy cold over salads. Warm the sauce in a small saucepan over low heat, adding a splash of broth if it has thickened.
- I do not recommend freezing the sauce as the creamy texture will alter upon thawing.
Nutrition
Serving: 4oz steak and ¼ cup sauce | Calories: 408kcal | Carbohydrates: 5g | Protein: 27g | Fat: 26g | Saturated Fat: 11g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 111mg | Sodium: 1902mg | Potassium: 578mg | Fiber: 1g | Sugar: 1g | Vitamin A: 547IU | Vitamin C: 2mg | Calcium: 74mg | Iron: 2mg
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