- 2 Tbsp black peppercorns
- 2 cloves garlic, minced
- 3 Tbsp olive oil
- 2.5 Tbsp Dijon mustard- preferably grainy dijon
- 1 2 lb(s) top sirloin grilling steak, about an inch thick
- ¼ tsp salt
- ½ cup red wine- Ideally Talud Cabernet Sauvignon from Tabali
- ½ cup beef stock
- 3 Tbsp whipping cream
Classic Peppercorn Sirloin Steak
- Preheat oven to 425°F (220°C).
- Place peppercorns in resealable bag.
- Using smooth side of mallet or bottom of heavy saucepan, crush peppercorns to size of sesame seeds.
- In small bowl, combine peppercorns, garlic, 2 tablespoons (25 mL) of the oil and mustard. (Make-ahead: Cover and refrigerate for up to 4 hours.)
- Trim fat from steak.
- Spread pepper mixture around edges of steaks; sprinkle with salt.
- In ovenproof skillet, heat remaining oil over high heat.
- Sear on both sides until golden brown, about 2 minutes per side.
- Roast in oven, turning once, for about 15 minutes for medium-rare or until desired doneness.
- Transfer to cutting board; tent with foil and let stand for 5 minutes before slicing thinly across the grain.
- In same skillet, bring wine and stock to boil, scraping up any brown bits; boil for 2 minutes.
- Strain through fine meshed sieve; return sauce to skillet.
- Add cream; boil for 1 minute.
- Add any accumulated juices from steak to sauce. Serve with steaks.
Serve with a green vegetable and a glass of Talud Cabernet Sauvignon