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Pan-Seared Sirloin with Peppercorn Sauce
A classic Australian steakhouse sirloin finished with a rich, cracked peppercorn cream sauce. Building the sauce in the same pan the steak was seared in is what picks up all those browned bits left behind, turning them into the base of a properly savoury sauce.
Ingredients
Instructions
Season steaks and pan-sear in oil and butter 3-4 minutes per side. Rest.
Sauté shallots in the same pan. Add crushed pepper.
Add brandy and flambé or cook 1 minute.
Add stock and reduce by half. Add cream. Simmer until thick.
Serve steaks with peppercorn sauce.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
