Sirloin with Creamy Pepper Sauce
Elevate your steak night with this indulgent recipe for Sirloin with Creamy Pepper Sauce—a perfect pairing of tender, juicy sirloin steaks and a rich, velvety sauce. The dish begins with perfectly pan-seared sirloin, seasoned to perfection and cooked to your ideal doneness. The creamy pepper sauce is the star, made by deglazing the pan with a splash of brandy, adding aromatic shallots, garlic, crushed black peppercorns, and a luscious blend of beef stock and heavy cream. This decadent sauce envelops the steaks with its bold flavor, while a sprinkle of fresh parsley provides a vibrant finishing touch. Ready in just 35 minutes, this restaurant-quality meal is easy to prepare at home and perfect for date nights or special occasions. Serve alongside roasted vegetables or buttery mashed potatoes for a complete gourmet experience! Keywords: sirloin steak, creamy pepper sauce, steak recipe, pan-seared steak, quick dinner ideas, gourmet sauce.
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Recipe Information
Ingredients
- 2 pieces (about 6-8 oz each) sirloin steak
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 small (finely chopped) shallot
- 2 cloves (minced) garlic
- 1 teaspoon crushed black peppercorns
- 2 tablespoons brandy
- 0.5 cup beef stock
- 0.5 cup heavy cream
- 1 tablespoon (chopped, for garnish) parsley
Instructions
Season the sirloin steaks generously on both sides with salt and freshly ground black pepper. Let them sit at room temperature for 10 minutes while you prepare other ingredients.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the steaks to the skillet and cook for 3-4 minutes per side for medium-rare, or adjust cooking time based on your desired doneness. Use a meat thermometer if necessary (130°F for medium-rare).
Once cooked, remove the steaks from the skillet and place them on a plate. Cover loosely with foil to rest while you make the sauce.
Reduce the heat to medium and add 1 tablespoon of butter to the same skillet. Once the butter is melted, add the finely chopped shallot and minced garlic. Sauté for 2-3 minutes, stirring frequently, until softened and fragrant.
Add the crushed black peppercorns and stir for 30 seconds to toast them slightly, enhancing their flavor.
Carefully pour in the brandy and stir, scraping up any browned bits from the bottom of the skillet. Let the brandy simmer for 1 minute to cook off the alcohol.
Add the beef stock and let it reduce by half, about 3-4 minutes.
Lower the heat to medium-low and stir in the heavy cream. Allow the sauce to simmer gently for 3-5 minutes until it thickens to your desired consistency.
Taste the sauce and adjust the seasoning with additional salt or pepper if needed.
Serve the rested sirloin steaks topped with the creamy pepper sauce. Garnish with chopped parsley for a touch of color and freshness.
Nutrition Facts
Calories |
1740 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.8 g | 160% | |
| Saturated Fat | 52.2 g | 261% | |
| Polyunsaturated Fat | 5.2 g | ||
| Cholesterol | 478 mg | 159% | |
| Sodium | 4362 mg | 190% | |
| Total Carbohydrate | 11.7 g | 4% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 3.4 g | ||
| Protein | 114.4 g | 229% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 122 mg | 9% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 1480 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
