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Pan Fried Peppercorn Steak
A sumptuous steak with a peppercorn coating and delicious cream sauce. Licking you lips yet.
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Course:
Main Dish
Cuisine:
French
Keyword:
Creamy Sauce, Fry, Pan Fried Peppercorn Steak, Sauce, Sirloin, Spice, Steak
Prep Time:
5
minutes
minutes
Cook Time:
15
minutes
minutes
Total Time:
20
minutes
minutes
Servings:
2
People
Calories:
572
kcal
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Ingredients
Metric
Imperial
Steak Ingredients
2
large
sirloin steaks
8oz each
2
tsp
peppercorns
1
pinch
salt
30
g
unsalted butter
Sauce Ingredients
80
ml
red wine
brandy
180
ml
beef stock
vegetable
4
tbsp
heavy cream
Get ingredients with
Instructions
Remove your steaks from the fridge and from any packaging and bring to room temperature before cooking.
Place the peppercorn into a mortar with a pinch of salt and crack with the pestle and then tip onto a shallow plate.
2 tsp peppercorns,
1 pinch salt
Dry the steaks with kitchen paper and then roll the steaks into peppercorns on all sides.
2 large sirloin steaks
Place a heavy bottomed pan over a medium flame and add the butter.
30 g unsalted butter
Once melted, carefully add the stakes to the pan and sear for about 4 minutes on each side for medium rare.
Once cooked to your liking, transfer to a warmed plate and cover with a loose foil sheet for 5 minutes.
Add the red wine to the pan with the juices from the steaks and stir to combine.
80 ml red wine
Add the stock and then stir until it has reduced by about 50% in volume.
180 ml beef stock
Add the cream and stir to combine.
4 tbsp heavy cream
Taste and add seasoning if needed.
1 pinch salt
Continue stirring until the sauce has thickened and reached the consistency you like.
Pour the sauce over the steaks or into a warmed jug.
Nutrition
Calories:
572
kcal
|
Carbohydrates:
6
g
|
Protein:
53
g
|
Fat:
34
g
|
Saturated Fat:
19
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
10
g
|
Trans Fat:
0.5
g
|
Cholesterol:
204
mg
|
Sodium:
341
mg
|
Potassium:
1084
mg
|
Fiber:
1
g
|
Sugar:
2
g
|
Vitamin A:
841
IU
|
Vitamin C:
0.2
mg
|
Calcium:
117
mg
|
Iron:
5
mg