Indulge in a classic gourmet experience with this Sirloin Steak and Peppercorn Sauce with Roasted Potatoes and Green Beans recipe. This dish is a celebration of rich, robust flavours, promising a dining experience that is both hearty and satisfying.
The steak is seasoned simply, allowing the natural flavours of the beef to shine through and seared to your liking. Each bite of the steak is a burst of juicy, meaty goodness, transporting you straight to a high-end steakhouse.
Adding a touch of indulgence to the steak is the homemade peppercorn sauce. The sauce is a beautiful blend of creamy, spicy, and tangy notes, adding a delightful kick that enhances the flavour of the sirloin. It’s a match made in culinary heaven.
Accompanying the steak are golden roasted potatoes, cooked to a perfect crisp. The potatoes are fluffy on the inside and crispy on the outside, their earthy flavour complementing the rich steak and peppercorn sauce beautifully.
Adding a touch of freshness to the dish are vibrant green beans, lightly sautéed to retain their crunch. They provide a refreshing contrast to the hearty steak and potatoes, rounding off the meal perfectly.
This Sirloin Steak and Peppercorn Sauce with Roasted Potatoes and Green Beans recipe is a testament to the beauty of classic, well-executed flavours. Whether you’re cooking for a special occasion, date night or a gourmet dinner at home, this dish is sure to impress.
Before you start make sure to wash the veggies and gather the necessary cooking tools, such as a baking tray, pestle and mortar, a frying pan, aluminium foil and a measuring cup.
Sirloin Steak and Peppercorn Sauce with Roasted Potatoes and Green Beans
Print RecipeIngredients
- 2 Sirloin Steaks
- 1 Echalion Shallot
- 25g Cracked Black Pepper
- 75g Creme Fraiche
- 450g Potatoes
- 150g Green Beans
- 10g Chicken Stock Paste
- 100ml Water for the Sauce
Instructions
Step 1: Prepare Your Ingredients
Preheat your oven to 220°C/200°C fan/gas mark 7. Take the steaks out of the fridge to let them reach room temperature. Cut the potatoes into 2cm chunks (no need to peel). Halve, peel, and thinly slice the shallot.
Step 2: Roast the Potatoes
Place the potatoes on a large baking tray. Drizzle them with oil, season with salt and pepper, then toss to coat. Spread them out in a single layer.
TIP: Use two baking trays if necessary.
Once the oven is hot, roast the potatoes on the top shelf until they turn golden, about 25-35 minutes. Remember to turn them halfway through the cooking time.
In the meantime, fill a medium saucepan with water, add 1/2 tsp of salt, and bring it to a boil.
Step 3: Cook the Steaks
Heat a drizzle of oil in a large frying pan over high heat. Season the steaks with salt and pepper. Once the oil is hot, add the steaks to the pan and fry until they’re browned, about 1 minute on each side. Reduce the heat slightly and cook for another 1-2 minutes on each side for medium-rare steaks.
TIP: Cook for an additional 1-2 minutes if you prefer your steak more well done.
After the steaks are cooked, transfer them to a cutting board, cover with foil, and let them rest for a couple of minutes.
IMPORTANT: Remember to wash your hands and all used utensils after handling raw meat. The steak is safe to eat when the outside is browned.
Step 4: Prepare the Beans
Place the now-empty frying pan on medium heat and add a drizzle of oil. Once the oil is hot, add the shallot and stir until it softens. This should take about 3-4 minutes.
When the water is boiling, add the green beans and cook until they’re just tender, about 3-5 minutes. Once the beans are cooked, drain them in a colander, then return them to the saucepan. Season with salt and pepper, toss in olive oil, then cover to keep them warm.
Step 5: Make the Peppercorn Sauce
While the beans are cooking, stir the cracked black pepper, chicken stock paste, and the required amount of water into the shallot. Let this mixture reduce until it thickens, about 2-3 minutes. Stir in the creme fraiche, then remove the pan from the heat.
Step 6: Plate and Serve
After the steaks have rested, slice them widthways into 1cm thick slices. When everything is ready, serve the sliced steak on your plates with the green beans and roast potatoes on the side. Spoon the peppercorn sauce over the steak to finish. Enjoy your meal!
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