This recipe is for a pepper crusted steak topped with a creamy shallot and peppercorn sauce. The real star here is the sauce which you could probably just put on anything and it would be delicious.
Ingredients
- 1 1/2 lb Sirloin steak
- Olive oil
- Salt and Pepper
- 2 medium shallots
- 2 garlic cloves
- 2 tsp coarsely ground peppercorns
- 2 Tbsp butter
- 1 1/2 Tbsp sour cream
- 2 tsp Beef Bouillon
Directions
- Preheat oven to 450F degrees. Place a small foil lined baking sheet inside for pre-heating. This will be used to finish the steak.
- Heat a drizzle of oil in a large skillet over medium-high heat. Season the steak on all sides with salt and pepper. Add steak to the pan and sear for 2-4 minutes per side, or until a nice crust has formed.
- Place steak into preheated oven for 4-6 minutes.
- In the hot skillet, add a drizzle of oil, ground peppercorns, the 2 shallots finely minced and the garlic pressed or finely minced. Cook 2-3 minutes until softened. Add the beef bouillon and 1/2 c. water.
- Remove steaks from the oven and set aside to rest.
- Simmer the peppercorn sauce until it reduces and starts to thicken. Remove pan from heat, add sour cream and butter. Swirl to combine.
- Once the steak has rested for 5-6 minutes. Slice thinly, and plate. spoon over peppercorn sauce and serve.
