Steak au Poivre with Beef Sirloin

Method

1. 1
   • beef sirloin 800 g
   • black pepper 2 tbsp
   • salt to taste

   Crust the steaks with pepper — Season the beef sirloin steaks with salt, then press the crushed black pepper firmly onto both sides of each steak.

2. 2
   • vegetable oil 1 tbsp

   Sear the steaks — Heat the vegetable oil in a heavy pan over high heat. Sear the steaks for 3 minutes per side for medium-rare, then transfer to a plate to rest.

   ⏱6 min
3. 3
   • butter 1 tbsp
   • shallot 2

   Cook the shallot in butter — Lower the heat, add the butter and shallot to the pan and cook for 1 minute until softened, scraping up the browned bits.

   ⏱1 min
4. 4
   • beef stock 1 dl
   • heavy cream 5⅓ tbsp

   Simmer the peppercorn sauce — Carefully add the red wine and let it bubble for 30 seconds, then stir in the beef stock and heavy cream. Simmer for 3 minutes until the sauce thickens slightly.

   ⏱4 min
5. 5

   Spoon sauce over the steaks — Return the steaks and any resting juices to the pan, spoon the sauce over the top, and serve immediately.