Steak recipes
Sirloin pepper steak
4 (1)
15 min
Serves 2
General
Ingredients
- 3 tbsp crushed black peppercorns 44 ml crushed black peppercorns
- 2 (8 ounce) beef sirloin steaks 2 (8 ounce) beef sirloin steaks
- 1 tbsp lemon pepper seasoning (substitute with lemon zest mixed with crushed pepper) 15 ml lemon pepper seasoning (substitute with lemon zest mixed with crushed pepper)
- 1 tsp salt 4.9 ml salt
- 5 tbsp butter 74 ml butter
- 2 clove garlic (minced) 2 clove garlic (minced)
- 3 tbsp brandy 44 ml brandy
- 1 medium onion, finely shopped 1 medium onion, finely shopped
- 1/2 cup heavy cream 120 ml heavy cream
Method
Press the crushed peppercorns into both sides of each steak and season with salt and the pepper seasoning.
In a large skillet over medium-high heat add the butter and melt. Place the steaks on the pan and cook for 3 to 5 minutes per side, or to taste (cooking time will vary on the thickness of the steak and the way you like it cooked, i.e., rare to well done).
Pour the brandy over the steaks and light with a match. Let the flames burn off and remove the steaks. Add the garlic and onion and cook for 3 to 4 minutes, or until the onions become soft and translucent. Add the cream and cook for 2 to 3 minutes more, or until the sauce thickens.
Top the steaks with the sauce and serve with baked potatoes and steamed vegetables.
In a large skillet over medium-high heat add the butter and melt. Place the steaks on the pan and cook for 3 to 5 minutes per side, or to taste (cooking time will vary on the thickness of the steak and the way you like it cooked, i.e., rare to well done).
Pour the brandy over the steaks and light with a match. Let the flames burn off and remove the steaks. Add the garlic and onion and cook for 3 to 4 minutes, or until the onions become soft and translucent. Add the cream and cook for 2 to 3 minutes more, or until the sauce thickens.
Top the steaks with the sauce and serve with baked potatoes and steamed vegetables.
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