Entrée: United States – Peppercorn Steak

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 5 min

Cook 10 min

Total 15 min

Ingredients

2 sirloin steaks, about 1 lb total (454 g total)
2 tbsp (30 ml) black peppercorns, coarsely crushed
Salt, to taste
1 tbsp (15 g) unsalted butter
1 tbsp (15 ml) olive oil
1 / 4 cup (60 ml) brandy or cognac
1 / 2 cup (120 ml) heavy cream

Instructions

1. Season the sirloin steaks with salt on both sides. Press the crushed black peppercorns into both sides of each steak to coat.
2. In a skillet over medium-high heat, melt the butter with the olive oil. Once hot, add the steaks and sear for about 3-4 minutes on each side for medium-rare, or until cooked to your desired level of doneness. Remove the steaks to a plate and keep warm.
3. Carefully add the brandy or cognac to the skillet to deglaze, scraping up any brown bits from the bottom. Be cautious of any flames when adding the alcohol.
4. Reduce the heat to low and stir in the heavy cream. Cook for 2-3 minutes until the sauce is slightly thickened.
5. Spoon the sauce over the warm steaks and serve immediately.

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