Sirloin Steak With Crushed Peppercorns

5.0(159)

by Pierre Franey

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Dinner, Easy, Quick, Main Course

Servings

4 servings

Total time

15 min

Calories / serving

620 kcal

Ingredients (11)

serves

4 boneless shell steaks, about 8 ounces each, with the excess fat removed
Salt to tastesalt
4 tablespoons cracked peppercorns, white or blackpeppercorn
1 tablespoon vegetable oilvegetable-oil
2 tablespoons finely chopped shallotsshallot
1/2 cup dry red winered-wine
1/2 cup beef broth, fresh or cannedbeef-broth
2 teaspoons tomato pastetomato-paste
2 sprigs fresh thyme or 1/2 teaspoon driedthyme
2 tablespoons butterbutter
2 tablespoons finely chopped parsleyparsley

Instructions (5 steps)

01Sprinkle the steaks with salt.
02Use a mallet or meat pounder to crush the peppercorns, but not too fine. Sprinkle the peppercorns evenly over the steaks on both sides. Press down with your hands to help the peppercorns adhere to the meat.
03Heat the oil in a cast-iron skillet large enough to hold the steaks in one layer. When the skillet is hot and almost smoking, add the steaks, cook about 3 minutes until browned, then turn. Cook about 2 to 3 minutes more for medium rare. Remove to a warm platter.

04Pour the fat out of the skillet, add the shallots and cook, stirring, until they are wilted. Do not brown. Add the wine, broth, tomato paste and thyme. Reduce to half a cup. Add any liquid that may have accumulated around the steaks. Bring to a simmer. Remove from heat and swirl in the butter.

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Rich recipe — supports nutrition-aware planning.