Sirloin steak with peppercorn sauce is the classic British steak-night plate when you want a creamy, punchy sauce. Sear Sirloin Steak 2x 8oz hard, rest, then deglaze the pan for a proper peppercorn cream. Shop Sirloin Steaks and Buy Steaks Online for butcher sirloin, not thin supermarket steaks.
Ingredients
- 2 × 8oz sirloin steaks, room temperature
- 1 tbsp oil with a high smoke point; 20g butter
- 1 tbsp crushed black peppercorns
- 1 small shallot, finely chopped; 50ml brandy or stock
- 150ml double cream; 1 tsp Dijon mustard
- Salt; chips or mash and watercress to serve
Method
- Pat steaks dry and season with salt. Heat a heavy pan until smoking hot.
- Add oil, then steaks. Sear 2–3 minutes each side for medium-rare (adjust to thickness), adding butter to baste.
- Rest steaks on a warm plate under foil. Soften shallot in the pan, tip in peppercorns, then brandy/stock.
- Stir in cream and mustard; simmer until sauce coats a spoon. Taste and season.
- Slice or serve whole with peppercorn sauce spooned over, plus chips or mash.
Feeding a big appetite? The Caveman Sirloin Steak 16oz is a proper plate steak. Browse Buy Steaks Online for the full steak range.