Sirloin steak with brandy peppercorn sauce
Seared sirloin steak with a creamy brandy peppercorn sauce, potato gratin and green beans
Ingredients
- 2 sirloin steaks about 200 g each
- 350 g peeled thinly sliced potatoes
- 180 ml double cream divided
- 50 ml milk; 1 small crushed garlic clove
- 15 g grated Parmesan
- 150 g green beans
- 1 finely diced shallot
- 50 ml brandy
- 100 ml beef stock
- 1 tsp coarsely crushed black peppercorns
- 10 g butter
- 1 tbsp neutral oil salt
Instructions
- Bake the gratin. Heat the oven to 180°C. Layer potatoes in a small baking dish. Warm 100 ml cream with milk, garlic and salt; pour over. Top with Parmesan, cover and bake for 35 minutes. Uncover and bake for 15–20 minutes more, until tender and golden.
- Sear the steaks. Season the steaks and sear in the oil, turning until cooked to your preference. Rest for 5–8 minutes. Boil the green beans until just tender.
- Make the sauce. Soften the shallot in the butter in the steak pan. Add peppercorns. Remove from the heat before pouring in the measured brandy; return to the heat and simmer until reduced by half. Add stock and reduce by half, then add the remaining cream and simmer until it coats a spoon. Season.
- Plate. Slice the steaks and serve beside portions of gratin and green beans. Spoon the brandy peppercorn sauce around the meat
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