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Grilled Sirloin with Peppercorn Sauce

Grilled Sirloin with Peppercorn Sauce

Prep time: 25 minServes: 4

Pairs with

Grilled sirloin with peppercorn sauce — a steakhouse classic that demands a powerful red. Cabernet Sauvignon (Napa, Coonawarra, Bordeaux) has the structure and depth to match the pepper's heat and the cream's fat.

Ingredients

  • 4 sirloin steaks (about 250g each, 3cm thick), at room temperature
  • 1 tbsp neutral oil
  • Flaky sea salt
  • Peppercorn sauce:
  • 2 tbsp green peppercorns in brine, drained
  • 1 tbsp pink peppercorns
  • 1 shallot, finely chopped
  • 1 tbsp butter
  • 3 tbsp cognac
  • 200ml cream
  • 1 tsp Dijon mustard
  • Salt

Method

  1. 11. Season the steaks generously. Heat oil in a cast-iron pan until smoking.
  2. 22. Sear 3–4 minutes per side for medium-rare. Rest under foil 5 minutes.
  3. 33. Peppercorn sauce: melt butter in a saucepan. Sauté shallot 2 minutes. Add green and pink peppercorns, cook 30 seconds.
  4. 44. Pour in cognac (it may flame). Reduce to nearly gone.
  5. 55. Stir in cream and mustard. Simmer 4–5 minutes until saucy. Season.
  6. 66. Serve the steaks with sauce alongside. Roasted vegetables or frites on the side.