Sirloin Steak With Cracked Peppercorn Sauce. . . .

There are few meals more satisfying than a good steak but to be enjoyed at its tasty and juicy best it should be cooked rare, or at worst, medium rare. I remember once hearing a comedian say somewhere that he liked his steak with the “moo” still in it - I tend to agree. I also make sure that I pick a cut with plenty of “marbling” in it, which equates to flavour and juiciness. I think that a good bottle of red wine is another essential when eating steak, my preferences being Australian Shiraz or Cabernet Sauvignon.

This eating healthy eating healthy recipes refers to what you will require per person.

Ingredients

1 large sirloin steak

2 or 3 chestnut mushrooms (halved downwards throught the stalk)

Sunflower oil for frying

2 large maris piper potatoes (unpeeled and cut in to chunks)

1/2 tsp of dried thyme

1/2 tsp of dried sage

Salt/freshly ground black pepper

3 cloves of garlic (crushed)

1 tbsp of olive oil

2 tbsp of double cream (never single cream - it will split)

1/2 tsp of whole black peppercorns (lightly cracked with a pestle and mortar)

1/2 small broccoli head (split in to florets)

Method

First of all, open your wine and allow it to “breathe.” Put your oven on to preheat to 200 degrees centigrade or equivalent with a large baking sheet or tray inside. Parboil your potatoes for 8 to 10 minutes and drain well. In a large bowl, put the olive oil, thyme, sage and a pinch of salt to taste and carefully stir the potatoes around in the mixture until they are all well coated. Put them on the baking sheet in the oven for 20 minutes. In the same bowl, place two of the crushed garlic cloves and stir the partly cooked potatoes again through the residue before putting them back in to the oven for a further 10 minutes. Put the broccoli in to a pan of salted, boiling water. Bring a frying pan up to a high heat then add the sunflower oil. Season the steak with pepper only and fry at maximum heat for 2 or 3 minutes at most on each side, depending upon the thickness, along with the mushroom halves. Remove the pan from the heat and set it aside for the meat to rest while you make the sauce. Put the cream in a small saucepan and gently heat. Add the peppercorns and the remaining crushed garlic clove, stirring frequently with a wooden spoon. After a few minutes, the sauce should turn a pale tan colour and start to thicken.

You are now ready to drain the broccoli and serve your meal.

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Originally Syndicated via RSS from Healthy Recipes

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