Name: Sirloin Steak with 3-Kinds-of-Peppercorn Sauce
Yield: 2
Ingredients: 2 shallots, diced; 3 garlic cloves, chopped; 1 tbsp coarsely ground black pepper; 1 tsp coarsely ground pink peppercorns; 1 tsp coarsely ground Szechuan peppercorns; 3 sprigs of thyme; 1 tbsp raw cane sugar; 2 tbsp sherry vinegar; 1 tbsp concentrated tomato paste; 300 ml red wine; 600 ml quality veal stock; 200 ml double cream; Neutral oil, for frying; Butter, for frying; Salt; 2 sirloin steaks; Blanched greens vegetables, tossed in a little butter and salt; French fries (optional)

Sirloin Steak with 3-Kinds-of-Peppercorn Sauce

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Servings

A timeless culinary masterpiece. Perfectly seared sirloin steak meets the bold, peppery richness of Sauce Poivre, a classic French creation with a twist.

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Ingredients

For the Sauce:

2 shallots, diced
3 garlic cloves, chopped
1 tbsp coarsely ground black pepper
1 tsp coarsely ground pink peppercorns
1 tsp coarsely ground Szechuan peppercorns
3 sprigs of thyme
1 tbsp raw cane sugar
2 tbsp sherry vinegar
1 tbsp concentrated tomato paste
300 ml red wine
600 ml quality veal stock
200 ml double cream
Neutral oil, for frying
Butter, for frying
Salt

For the Steak:

2 sirloin steaks
Blanched greens vegetables, tossed in a little butter and salt
French fries (optional)

Directions

Make the Sauce:

In a large pan, heat a little neutral oil and butter over medium-high heat.
Add the diced shallots, chopped garlic, peppercorns, and thyme. Sauté until the shallots begin to brown at the edges.
Stir in the raw cane sugar and cook until it starts to caramelize.
Add the sherry vinegar and let it evaporate.
Stir in the concentrated tomato paste and cook for 1 more minute.
Pour in the red wine and allow it to reduce until almost evaporated.
Add the veal stock and simmer until reduced by half.
After cooking the steaks, return the sauce to the pan to deglaze, scraping up any caramelized bits. Let the sauce reduce a little further.
Stir in the double cream and reduce until the sauce is thick and glossy.
Strain the sauce to remove any solids and season with salt to taste.

Cook the Steak:

Season the steaks generously with salt and freshly ground black pepper.
Heat neutral oil in a pan over high heat.
Add the steaks to the pan and cook until nicely caramelized on one side. Flip the steaks and brown the other side.
During the last minute of cooking, baste with butter to add flavor and richness.
Remove the steaks from the pan and let them rest for 5-10 minutes.

Serve:

Plate the steaks and pour the peppercorn sauce over the top.
Serve with blanched green vegetables and, if desired, French fries on the side.