Peppered Sirloin Steak

Blanch and sauté Brussels sprouts in butter, then sear pepper-crusted sirloin steaks and finish with a red wine deglaze.

Cook Time

15 mins

Produces

4 people

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

Dairy

55
g

Butter

for the sprouts

55
g

Butter

for the sauce

Liquids

100
ml

Red Wine

Meat

880
g

Sirloin Steaks

4 steaks approximately 220g each

NutsSeeds

1
1

Salt

to taste

1
1

Black Pepper

freshly ground, to taste

10
g

Black Peppercorns

crushed

OilsFats

15
ml

Olive Oil

1 tablespoon

Vegetables

400
g

Brussels Sprouts

outer leaves removed and halved

Steps

Blanch Brussels sprouts in boiling salted water for 3 minutes and refresh in ice water.
Halve the sprouts and remove the outer leaves.
Sauté the sprouts in 55g of butter for 2 minutes and season with salt and pepper.
Press the steaks into crushed peppercorns and season with salt.
Heat olive oil in a pan and cook steaks for 2 minutes per side until browned.
Set steaks aside to rest and deglaze the pan with red wine and 55g of butter.
Serve steaks over the sprouts and drizzle with the wine sauce.