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Sirloin steaks with white wine peppercorn sauce recipe

Sirloin steaks with white wine peppercorn sauce recipe


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  • Recipes
  • Ingredients
  • Meat and poultry
  • Beef

A rich and elegant steak main which will look and taste like much more work to prepare than it is. Each bite will melt in your mouth..heavenly!

43 people made this

IngredientsServes: 6

  • 2 1/2 tablespoons gravy granules
  • 4 tablespoons whipping cream
  • 1 tablespoon vinegar
  • 6 sirloin or Porterhouse steaks, cut 2.5cm thick
  • 1 tablespoon white wine
  • 1 tablespoon whole black peppercorns
  • salt and pepper to taste

MethodPrep:3min ›Cook:15min ›Ready in:18min

  1. Prepare gravy with granules by adding boiling water measured according to packet directions. Stir in cream, vinegar, white wine and peppercorns. Simmer over low heat for a few minutes just to blend the flavours.
  2. Meanwhile, heat a large frying pan over medium-high heat. Season steaks with salt and pepper (if desired) and place in the hot frying pan. Fry for 7 to 10 minutes per side, or to your desired degree of doneness. The internal temperature of the steaks should be at least 63 degrees C.
  3. Remove steaks to a serving platter or individual plates, and drizzle each one with the sauce. Garnish with peppercorns and fresh parsley for special occasions.

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Reviews & ratingsAverage global rating:(43)

Reviews in English (30)

by gina zip

This is one of our time favorites!!! Usually just make 2 NY strips but I double the gravy..you definetly want the extra. Heres how I do it...Season steaks, fry for 5 min. each side in a little olive oil, take steaks out. Add 2 cups water, then add 2 packets of brown gravy mix. Stir well, add 1/2 cup heavy cream, peppercorns (about 10), 2 teaspoons vinegar. Bring to a simmer and add the steaks back in. Simmer for about 10 min. We made no yolk dumpling noodles with it. Plate the noodles add steak and gravy over it. Yummo!!!-24 Jan 2008

by DMM

This recipe is an A+! I just made it. Didn't have cream so added sour cream and decided to throw in some mushrooms. Oh and I broiled the steaks. Fantastic!!! Awesome recipe thanks.-09 Oct 2006

by Vicky1985

This recipe was great! We really enjoyed it! I also added Mushrooms to it as well. It was really tasty and complimented the steak beautifully. Thanks a lot we! this will be a regular meal for us-30 May 2008

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Recipe Summary

  • ¼ cup coarsely crushed black peppercorns
  • 4 (6 ounce) 1 1/2 inch thick filet mignon steaks
  • salt to taste
  • 1 tablespoon butter
  • 1 teaspoon olive oil
  • ⅓ cup beef broth
  • 1 cup heavy cream

Place the peppercorns into a shallow bowl. Sprinkle the beef tenderloin filets with salt on both sides, and coat both sides with crushed peppercorns.

Melt the butter with the olive oil over high heat in a heavy skillet (not nonstick) until the foam disappears from the butter. Gently place the steaks in the pan, and cook until they start to become firm and are reddish-pink and juicy in the center, about 3 1/2 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Remove the steaks to platter, and cover tightly with foil.

Pour the beef broth into the skillet, and use a whisk to stir the broth and scrape up any dissolved brown flavor bits from the skillet. Whisk in the cream, and simmer the sauce until it's reduced and thickened, 6 to 7 minutes. Place the steaks back in the skillet, turn to coat with sauce, and serve with the remaining sauce.


Sirloin steaks with pepper sauce

THE ONE, THE ONLY. SIRLOIN HEAVEN. Only the greatest pair of all time! This twist on steak and peppercorn sauce will go down a treat with everyone. And also, who knew peppercorn sauce was so easy to make..

Ingredients

Ingredients

2 medium Northern Ireland Farm Quality Assured sirloin steaks
2 teaspoons olive oil
100ml white wine
150ml beef stock
1 teaspoon Dijon mustard
3 tablespoons cream

1 teaspoon crushed black pepper
Freshly milled salt

1 red onion, finely sliced

125g mushrooms, cleaned and sliced

Method

&bull Brush the steaks with a little of the oil and lightly season.

&bull Heat a large frying pan over high heat. When the pan is very hot, add the steaks and cook for 2 minutes on each side for medium-rare, or a further minute for medium and so on.

&bull Remove the steaks to a plate and keep warm while you make the sauce.

&bull Add wine and beef stock to the pan and reduce by half. Whisk in mustard, cream, pepper and a little salt. Reduce the temperature and simmer for 2 - 3 minutes until thick.

&bull Meanwhile, heat the oil in a separate frying pan and cook the onion until soft. Add mushrooms and cook until golden. Stir in garlic and spinach for a few minutes until the spinach wilts.

&bull Arrange spinach and mushrooms onto warm plates with the steaks. Drizzle with peppercorn sauce before serving.


BROWSE THE COLGIN COOKBOOK

Ingredients:
1 lb. top sirloin
2 tablespoons crushed peppercorns
8 oz. white mushrooms, sliced
1 small onion, sliced
½ cup red wine
1 tablespoon rosemary
¼ cup butter
½ teaspoon COLGIN WORCESTERSHIRE SAUCE
salt and pepper to taste

Instructions:
In small bowl, combine peppercorns, salt and pepper. Brush steaks with Worcestershire sauce and press peppercorn on to steaks. In skillet on low heat cook steaks 10-15 minutes, turning steaks 1 time. Remove from skillet keep warm. In same skillet, add mushrooms, onions, rosemary and wine. Cook 5-6 minutes add butter and serve over steak.

RECENTLY ADDED

RECIPE CATEGORIES

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Gallery

  • 1 tablespoon olive oil
  • 1 tablespoon grainy brown mustard
  • 1 tablespoon minced fresh garlic
  • 1 teaspoon salt
  • 2 teaspoons cracked black pepper
  • 2 tablespoons port wine
  • 1 pound beef top sirloin, trimmed of excess fat and cut into 4 portions
  • 2 cups Cabernet Sauvignon wine
  • ½ cup dried cherries
  • 1 teaspoon white sugar
  • ¼ teaspoon salt
  • ½ cup extra-virgin olive oil
  • 1 cup pecan pieces
  • 1 tablespoon water
  • 1 tablespoon white sugar
  • ¼ teaspoon salt
  • 7 ounces mesclun salad greens with spinach and/or arugula
  • 1 carrot, peeled and shaved
  • 4 radishes, thinly shaved

Whisk together 1 tablespoon olive oil, brown mustard, garlic, 1 teaspoon salt, cracked pepper, and port wine in a bowl pour marinade into a resealable plastic bag. Add the beef, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 1 hour (up to 5 days if necessary).

Bring Cabernet wine and dried cherries to a boil in a saucepan, reduce heat to medium, and cook, stirring occasionally, until wine has reduced to about 1/3 of its original volume, about 20 minutes. Dissolve 1 teaspoon sugar and 1/4 teaspoon salt into the wine mixture and pour in extra-virgin olive oil. Remove from heat and let dressing cool.

Preheat oven to 350 degrees F (175 degrees C). Grease a sheet pan.

Toss pecan pieces in a bowl with water, 1 tablespoon sugar, and 1/4 teaspoon salt in a bowl until thoroughly coated. Spread coated pecans into the prepared sheet pan.

Bake pecans in the preheated oven until the coating adheres to the nuts and pecans are fragrant and brown, 15 to 20 minutes. Remove from pan and immediately transfer to a large heatproof plate to finish cooling. Be careful, candied pecans are extremely hot. Set pecans aside to cool.

Preheat an outdoor grill for very high heat and lightly oil the grate.

Remove steak pieces from marinade, shake off excess marinade, and grill until steaks are seared and done to your desired degree of rareness, 1 1/2 to 3 minutes per side. An instant-read meat thermometer inserted into the thickest part of a steak should read 145 degrees F (65 degrees C) for medium-well. Discard used marinade. Let steaks stand for 5 minutes after grilling before cutting into thin slices.

To serve, mix baby greens with shaved carrot and radishes in a salad bowl and divide onto 4 large serving plates. Lay slices of beef in a spoke pattern on top of greens and sprinkle each salad generously with candied pecans. Whisk dressing and drizzle over salads, distributing a few cherries onto each salad.


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Method

Season the steaks with salt and pepper and set aside to come to room temperature.

For the béarnaise sauce, melt the butter in a small saucepan over a low heat. In a separate pan, make a reduction by heating the vinegar, shallots, tarragon stalks and peppercorns and cook until you have reduced by half. Strain through a sieve and allow to cool.

Whisk the egg yolks and vinegar reduction together in a glass bowl over a bain marie, until incorporated. Gradually drizzle in the melted butter, whisking all the time, until thickened. Remove from the heat and stir in the lemon juice, to taste. Stir in the chopped tarragon leaves and season to taste. Set aside.

Heat a large frying pan or griddle pan until hot and heat the oil. Add the steaks and cook until coloured on each side. Add the butter and cook until medium–rare, or to your liking (about 2½ minutes on each side for medium–rare). Leave to rest.

Prepare the salad by mixing the watercress, rocket and shallot in a bowl. Dress with the vinaigrette.

To serve, arrange the salad alongside the steaks and serve with the béarnaise on the side.


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Method

First of all, you need to reduce the stock to half its original volume, so put it in a small saucepan and boil rapidly for about 10 minutes, then taste and add some salt if it needs it.

Now measure the Cognac into a jug. When the steaks are at room temperature, season them well with salt, then place the frying pan over a high heat and, when it's really hot, add the butter and oil, which should start to foam immediately. Now drop the steaks into the hot pan and, keeping the heat high, give them 3 minutes on one side for medium or 2 minutes for rare. Use a timer and try to leave them alone – no prodding!

Now turn them over and give them another 2 minutes on the other side for medium or 1 minute for rare.

After that, pour in the Cognac, let it splutter and reduce, and follow it first with the reduced stock and finally the crème fraîche and crushed pepper. Give it all a good stir, then let everything bubble, reduce and amalgamate for about 1 more minute, then serve the steaks on warmed plates with the sauce spooned over.


Sirloin steak with a brandy and peppercorn sauce

Take your steaks out of the fridge 10-15 minutes before you want to cook them, to bring them up to room temperature. Once the steaks are in the pan, don’t move them other than to turn them.

  • 300g Morrisons Straight Cut Oven Chips
  • 15g butter
  • 2 sirloin steaks, approx 150g-200g each (from your Morrisons Family Butcher)
  • Trimmed beans, to serve

For the brandy and peppercorn sauce

  • 2 tbsp brandy
  • 2 tbsp black peppercorns, lightly crushed
  • 1 tsp Dijon mustard
  • 50ml double cream
  • 1-2 tbsp fresh parsley, chopped
  1. Heat the oven to 220°C/200°C fan/Gas 7. Cook the chips as per the pack instructions, until golden and crisp.
  2. Meanwhile, melt the butter in large non-stick frying pan over a medium to high heat. Season the steaks and cook for 3 minutes on each side for medium or 4 minutes for well done. Remove from the pan and place on a warm plate to rest.
  3. While the steaks are resting, make the brandy and peppercorn sauce in the same pan. Pour in the brandy and cook for 15 seconds, then stir through the peppercorns, mustard and cream, scraping the bottom of the pan to get all the flavour from the steaks. Simmer for 2-3 minutes until slightly thickened, then season to taste and stir through the parsley. Serve the steaks with the chips and beans, with the sauce on the side.

Per serving: calories 690 (36%), sugar 3.6g (4%), fat 34.4g (49%), saturates 16.2g (81%), salt 1g (17%) of your guideline daily amount


Watch the video: How to Cook Creamy Pepper Sauce for a Scotch Fillet Steak Sauce au Poivre (July 2022).


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