Beef with Peppercorn Sauce

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.

• Prep time: 15 min
• Cook time: 10 min
• Difficulty: Medium
• Calories: 573
• Protein: 35 g
• Carbs: 9 g
• Fat: 37 g

Ingredients

• 600 g Beef sirloin ( 2cm thick )
• 3 tbsp Black peppercorns ( crushed )
• 40 g Minimum butter sweet
• 150 ml Cream
• 1 tbsp Extra virgin olive oil
• 2 pinch Fleur de sel
• 50 ml Cognac ( for deglazing )

Instructions

1. Preparing the pepper

   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. Coating the meat

   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. Searing the steaks

   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. Deglazing

   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. Finishing the sauce

   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.

Chef's tips

• 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.

Storage

Best eaten immediately. The sauce can be kept for 24 hours in the fridge but will lose its creaminess when reheated.