
From
Market Kitchen
A classic restaurant dish from Simon Hopkinson
A classic restaurant dish from Simon Hopkinson
Sirloin steak with green peppercorn sauce
Method
2. Once the fat is crisped, lay the steaks flat in the pan and cook for a couple of minutes each side, or until cooked to your liking. Lift out and keep warm on the plate whilst you make the sauce.
3. Tip up the pan and remove the pool of fat with kitchen paper, but do not wipe out the crispy bits. Add the butter. When it froths add the green peppercorns and squash some of them into the butter using the back of a wooden spoon. Stir in the garlic and cognac and bubble for a few moments.
4. Whisk in the mustard and cream. Simmer, whisking occasionally, until the sauce has a good consistency. Serve with the steaks.
Prep:
5 min
Cook: 15 min
Cook: 15 min
Ingredients
2 x 225g thick, well marbled sirloin steaks25g Butter
2 tsp green peppercorns, in brine
1 small garlic clove, crushed to a paste with salt
1 tbsp Cognac
2 tsp Dijon Mustard
100ml whipping Cream
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