Sirloin With Creamy Pepper Sauce
This is a wonderful recipe for steak, a very quick and easy to make with a lovely end result. I was inspired by another recipe I found, with this one, I made the other as is and it was very good, I just adjusted for our personal tastes. To see original please click here. I have listed the few ingredients I added below. I really loved the peppercorn crust that forms on the outside of the steak it not only creates another element to the dish but tastes wonderful.


1kg Sirloin steaks (4 x 250 gram steaks)
3 Tablespoons black pepper (cracked)
1 Teaspoon sea salt
200ml Cup cream
90ml Sour cream
2 Tablespoons olive oil (for brushing)
11/2 Teaspoons beef stock
1 Teaspoon horseradish
1 Tablespoon brandy


1. Mix pepper and salt on a plate.

2. Brush both sides of steaks with olive oil.

3. Press steaks into pepper and salt mixture (both sides).

4. Heat a large non-stick frypan over high heat. Place steaks in frypan and cook 4 minutes per side for medium-rare or until your liking.

5. Remove steaks from the pan and rest for 5 minutes. I put them in a 50 degree celsius oven while making sauce.

6. To make the cream sauce, add the cream and sour cream to the pan stirring well to pick up all the peppers for about 2 to 3 minutes. I also add a couple of grinds of the pepper mill as well

7. Add stock, horseradish and brandy, stir to combine and dissolve stock.

I served mine over parsnip mash with vegetables, I topped my steaks with a few mushrooms and poured the sauce over the top.

All photos taken by me unless otherwise stated.

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