Sirloin Steak with Pink Peppercorn Sauce

Charmaine Lu -

  • 1 tbsp lightly crushed pink peppercorns
  • 150ml Madeira
  • 200ml beef stock
  • 2 tbsp mushroom ketchup
  • 150ml double cream
  • Knob of butter
  • 2 sirloin steaks
  • Lightly toast the peppercorns in a dry pan for 2 mins, then pour in the Madeira and simmer to reduce by half. Add the stock and ketchup, simmer until reduced by half again, then stir in the cream and simmer to thicken. Remove from the heat, whisk in the butter, and season.
  • Rub the steaks with a little olive oil and seasoning, then fry for 2 mins on each side or to your liking. Leave to rest on a board for 5 mins, then slice and drizzle with plenty of the peppercorn sauce and serve with chips.
10 mins
2 serving