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Ingredients
Instructions

Steak with Creamy Pepper Sauce

Dinner
Party
Christmas
European
Beef
Lunch

A great steak is all about precision. From the perfect sear to the ideal medium centre, this pepper-crusted sirloin is cooked to juicy perfection and paired with a rich, creamy pepper sauce for restaurant-quality results in every bite.

1 hr 15 mins

1 person

Ingredients

    Add to shopping list

    Instructions

    Steak

    • Take steaks out of the fridge 30 min before cooking.

    • Coarsely crack the whole peppercorns with a pestle and mortar (for both the crust and the sauce).

    • Salt the steak both sides, then press the cracked pepper firmly onto both surfaces so it sticks as a crust.

    • Sear in hot oil. Add butter near the end and baste.

    • Use a probe thermometer to check the steak's internal temperature. Remove it from the heat at 51°C for a perfect medium finish - it carries over to 55°C while resting.

    • Rest, loosely covered with foil.

    Au poivre sauce

    • Same pan: sweat the chopped onions in the fond.

    • Add broth, reduce by half.

    • Add cooking cream and the cracked peppercorns, simmer to a coating consistency.

    • Off heat, swirl in a knob of butter. Season.

    Fries

    • Fry the shoestrings until crisp and golden. Salt straight out of the oil.

    • Plate steak, spoon over sauce, pile fries high. Scatter chopped chives over the steak. Serve immediately.

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    emborg
    1 hr 15 mins
    1 person

    Steak with Creamy Pepper Sauce

    A great steak is all about precision. From the perfect sear to the ideal medium centre, this pepper-crusted sirloin is cooked to juicy perfection and paired with a rich, creamy pepper sauce for restaurant-quality results in every bite.
    Steak with Creamy Pepper Sauce - Emborg Singapore


    1 person

    Ingredients

      Add to shopping list

      Instructions

      Steak

      • 1. Take steaks out of the fridge 30 min before cooking.

      • 2. Coarsely crack the whole peppercorns with a pestle and mortar (for both the crust and the sauce).

      • 3. Salt the steak both sides, then press the cracked pepper firmly onto both surfaces so it sticks as a crust.

      • 4. Sear in hot oil. Add butter near the end and baste.

      • 5. Use a probe thermometer to check the steak's internal temperature. Remove it from the heat at 51°C for a perfect medium finish - it carries over to 55°C while resting.

      • 6. Rest, loosely covered with foil.

      Au poivre sauce

      • 1. Same pan: sweat the chopped onions in the fond.

      • 2. Add broth, reduce by half.

      • 3. Add cooking cream and the cracked peppercorns, simmer to a coating consistency.

      • 4. Off heat, swirl in a knob of butter. Season.

      Fries

      • 1. Fry the shoestrings until crisp and golden. Salt straight out of the oil.

      • 2. Plate steak, spoon over sauce, pile fries high. Scatter chopped chives over the steak. Serve immediately.