BEST SIRLOIN STEAK WITH PEPPERCORN SAUCE RECIPE
Sirloin steak and peppercorn sauce go together like, well, sirloin steak and peppercorn sauce. We’ve added a third showstoppe and take on Lyonnaise potatoes uses red onion instead of white for a vibrant colour, while still packing the same flavour. The trick to perfecting steak is a very, very hot pan to lock in all those delicious juices and make everything so delicious.
Prep
Time : 45 mins
Servings : 2
INGREDIENTS
·
Sirloin
Steak
·
Potato
·
Red
Onion
·
Echalion
Shallot
·
Flat
Leaf Parsley
·
Black
Peppercorns
·
White
Wine Vinegar (ContainsSulphites)
·
Chicken
Stock Powder
·
Crème
Fraîche (ContainsMilk)
UTENSILS
·
Baking
Tray
·
Knife
·
Cutting
board
·
Bowl
·
Saucepan
·
Spoon
·
Grater
·
Frying
Pan
·
Plate
INSTRUCTIONS
1. Roast the Potatoes.
Preheat your oven to
200°C and take the steak out of your fridge. Chop the potato into 2cm chunks
(no need to peel!), then pop on a baking tray. Drizzle with oil and a pinch of
salt and spread out in one layer. Roast on the top shelf of your oven until golden,
25-30 mins. Turn halfway through cooking.
2.
Cook
the Onion.
Halve, peel and thinly slice the red
onion into half moons. Heat a drizzle of oil in a large saucepan on medium
heat. Add the onion with a pinch of salt, stir and cook until golden and soft,
15-20 mins. Stir every now and then to make sure it is not burning. When soft,
transfer to a bowl. Keep the pan, we will use it later.
3.
Prep
the Veggies.
Meanwhile, halve, peel and thinly
slice the shallot. Roughly chop the flat leaf parsley. Crush the peppercorns in
a freezer bag with the bottom of a saucepan. Season the steaks with a pinch of
salt and black pepper.
4.
Make
the Sauce.
Return your now empty frying pan to
medium heat and add a splash of oil. Add the shallot and stir until soft, 5
mins. Add the crushed peppercorns and stir in the white wine vinegar. Allow the
vinegar to bubble away. Stir in the stock powder and water (see ingredients for
amount) and allow it to reduce for 3 mins. Stir in the crème fraîche, then take
off the heat.
5.
Fry
the Steak.
Heat a splash of oil in another
frying pan over high heat. Once hot, lay in the steak. Cook until browned, 2-3
mins on each side for medium-rare. Cook for a further minute on each side if
you like it medium. Transfer to a plate, cover with foil and leave to rest for
a few mins.
6.
Finish
and Serve.
When ready, take the potato out of
your oven and spread the caramelised red onion on top. Return to your oven to
warm through while the steak rests. Reheat the sauce over medium heat until
piping hot. Add any steak resting juices and the parsley to the sauce. Taste
and add salt if necessary. Share the potatoes between your plates. Cut each
steak thinly and place alongside the potatoes. Spoon the sauce over. Enjoy!
Recipe from hellofresh.co.uk
Delicious Food Recipes
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