Beef with Peppercorn Sauce
Ingredients
- 600 gBeef sirloin (2cm thick)
- 3 tbspBlack peppercorns (crushed)
- 40 gUnsalted butter
- 150 mlCream
- 1 tbspExtra virgin olive oil
- 2 pinchFleur de sel
- 50 mlCognac (for deglazing)
Method
A sirloin steak with a crunchy pepper crust and rare center. The sauce is creamy and rich, coating the meat with a bold and spicy aromatic power.
- 1
Coarsely crush the black peppercorns using a mortar and pestle or the bottom of a heavy pan. Keep some texture; do not grind it into a fine powder.
- 2
Firmly press each side of the sirloin steaks into the crushed pepper to make the grains stick. Season with salt only just before searing.
- 3
Heat oil and a knob of butter in a steel pan. When the butter sizzles, sear the steaks for 2 to 3 minutes per side. The crust should be well-browned. Keep the meat warm on a side plate.
- 4
Discard the cooking fat but keep the juices. Pour in the cognac (or white wine) to deglaze, scraping the bottom with a spatula. Let it reduce by half.
- 5
Add the cream and the remaining butter. Simmer gently until the sauce coats the back of a spoon. Adjust seasoning and pour over the meat.
Frequently asked questions
How do you get this dish right?
- Take the meat out of the fridge 30 minutes before cooking to avoid thermal shock.
- Never pierce the meat with a fork; use tongs to keep the juices inside.
How long does this dish keep?
Best eaten immediately. The sauce can be kept for 24 hours in the fridge but will lose its creaminess when reheated.
