A simple, classic dish of seared steaks with a creamy peppercorn pan sauce. The marinade helps make a lower quality meat cut juicy and absolutely delicious.
Steak with Peppercorn Sauce
Course: MainCuisine: ItalianDifficulty: EasyServings
2
servingsPrep time
30
minutesCooking time
30
minutesTotal time
1
hourIngredients
2 sirloin steaks
1 tbsp olive oil
1 tbsp butter
- Marinade
1 tsp garlic (minced)
½ tsp salt
½ tsp pepper
2 tbsp soy sauce
2 tbsp Worcestershire sauce
1 tbsp balsamic vinegar
1 tsp thyme
1 tsp rosemary
1 tsp mustard
1 tbsp olive oil
- Sauce
1 cup beef stock
½ tsp freshly cracked peppercorn
½ cup thickened cream
1 tbsp butter
½ tsp garlic (minced)
Directions
- Wash and pat dry the steaks.
- Place the steaks in a ziplock bag and add garlic, salt, pepper, soy sauce, Worcestershire sauce, balsamic vinegar, thyme, rosemary, mustard, and olive oil. Refrigerate the steaks and let marinate for 30 mins – 1 hour.
- Take the steaks out of the fridge 20-30 minutes before cooking.
- Heat 1 tbsp olive oil and 1 tbsp butter in a large frying pan.
- Lightly pat dry the steaks (no need to squeeze the marinade out) and place in the pan. Reserve the marinade.
- Sear the steaks on medium-high heat. Place the steak upright on its fatty edge to render fat into the pan. You may have to use tongs to hold them in place. Rotate the steak in various positions to get a uniform, browned crust.
- Reduce flame to low-medium heat, lay the steaks flat and cook for 4-5 minutes. Don’t get too hung up over cooking time. I prefer to use a meat thermometer and cook the steak to 140-142F (for medium-well).
- Take the steaks off the heat, wrap in foil and let rest while you prepare the sauce.
- In the same frying pan pour in the beef stock. Cook on medium-high flame till it’s reduced to half.
- Add cream and continue to cook till the sauce reduces and thickens.
- Add butter, garlic, and the remaining marinade (sieved).
- Season with salt and freshly ground peppercorn to taste.
- Take the sauce off the heat when the sauce thickens.
- Plate the steaks and pour over the sauce (or serve on the side). Serve the steaks with a side of creamy spinach and mushrooms, mashed or baked potatoes, garlic bread, or other sides of your liking.
