Sirloin Steak with Peppercorn Sauce

Traditional steak and peppercorn sauce suggests that you cook the steak first, and whilst it rests you cook the peppercorn sauce. This approach is perfect if all the steaks are cooked for the same amount of time. My approach cooks the peppercorn sauce first, allowing you to cook the steaks for different times. This assumes you are not using an air fryer to cook your steaks.

Rendering the fat

Peppercorn Sauce Ingredients

50 grams of unsalted butter

Half a shallot, finely chopped

150 ml of beef stock

100 ml of single cream

50 ml of brandy

2 tsp of freshly ground pepper

Ingredients prepped

Peppercorn Sauce Method

Melt the butter in your pan, then add the chopped shallot

Once the shallot is translucent, add the cream, brandy, and beef stock

Bring the sauce to a simmer and then add the ground peppercorns, stirring continuously

After a further minute, remove from the heat and set aside until ready to serve

Steak Ingredients

1 steak of your preferred cut.

Splash of vegetable or groundnut oil

A pinch of salt

Steak Method

Take your steak out of the fridge for at least half an hour before cooking

Preheat your frying pan

While the pan heats, rub the oil and salt onto both sides of the steak. 

If your steak has a strip of fat on the side, render the fat by holding the fat directly over the frying pan (I use a pair of tongs)

Fry the steak on each side for the desired length of time

I like my steak still mooing