What are the main ingredients in Beef Sirloin au Poivre?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter

What is the nutritional information of Beef Sirloin au Poivre?

Calories: 889, Carbs: 68 grams, Fat: grams, Protein: 47.2 grams, Sugar: 24.8 grams, Salt: 669 grams

How do I prepare Beef Sirloin au Poivre?

BOIL THE POTS: Place the sliced potatoes in a pot and cover with salted cold water. Place the pot over a medium-high heat and bring the water to a boil. Reduce the heat and simmer for 3-4 minutes until tender, stirring occasionally. Drain on completion. SIRLOIN & SALAD: Return the pan to a medium-high heat with a drizzle of oil. Pat the steaks dry with a paper towel. When the pan is hot, sear the steaks fat-side down, for 3-5 minutes until crispy. Then, fry for 2-4 minutes per side, or until cooked to your preference (this time frame may depend on the thickness of the steaks). During the final 1-2 minutes, baste with a knob of butter and the rub. Remove from the pan on completion and allow to rest for 5 minutes before slicing. Lightly season the slices. In a bowl, toss the rinsed green leaves, toasted sunflower seeds, and the tomato chunks with a drizzle of oil and seasoning. STEAK IS SERVED!: Plate up the basted sirloin slices and serve with a delicious helping of lyonnaise potatoes. Serve with the salad and the au poivre sauce on the side. Perfection, Chef! LOVELY LYONNAISE: Once the potatoes are cooked, return the pan to a medium heat with a drizzle of oil and knob of butter. When hot, add ½ the boiled potatoes and ½ the sliced onion. Fry for 4-5 minutes, shifting occasionally. Add the remaining potato and sliced onion, another drizzle of oil, and another knob of butter. Lower the heat and fry for a further 5-10 minutes until the onion slices are golden and the potato slices are starting to crisp. Remove from pan, season and cover to keep warm. TOASTY SEEDS: Place the sunflower seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion. AU POIVRE SAUCE: Place a pan over a medium heat with a knob of butter and the sugar. Once melted, stir in the crushed black peppercorns, the brandy, the beef stock, and 80ml of water. Simmer until the sauce has reduced by ¾. Stir in the cream and simmer for 4-5 minutes until the sauce has thickened slightly. Remove from the heat and cover to keep warm.

What should be prepared from my kitchen to make Beef Sirloin au Poivre?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter

Beef Sirloin au Poivre

A sirloin to top all other sirloins! This juicy piece of steak is served with dreamy pan-fried slices of potato & onion, tomatoes, and a lush brandy & black peppercorn sauce. Luxury on a plate!

Beef Sirloin au Poivre

with lyonnaise potatoes & brandy peppercorn sauce

Hands on Time: 20 - 45 minutes

Overall Time: 50 - 65 minutes

Download the Recipe for 2

Ingredients:

Beef
Beef Stock
Brandy
Crushed Black Peppercorns
Free-Range Beef Sirloin
Fresh Cream
Green Leaves
NOMU Roast Rub
Onion
Onions
Potato
Sugar
Sunflower Seeds
Tomato
Tomatoes

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel
Butter

Serves 1

BOIL THE POTS
Place the sliced potatoes in a pot and cover with salted cold water. Place the pot over a medium-high heat and bring the water to a boil. Reduce the heat and simmer for 3-4 minutes until tender, stirring occasionally. Drain on completion.
TOASTY SEEDS
Place the sunflower seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion.
LOVELY LYONNAISE
Once the potatoes are cooked, return the pan to a medium heat with a drizzle of oil and knob of butter. When hot, add ½ the boiled potatoes and ½ the sliced onion. Fry for 4-5 minutes, shifting occasionally. Add the remaining potato and sliced onion, another drizzle of oil, and another knob of butter. Lower the heat and fry for a further 5-10 minutes until the onion slices are golden and the potato slices are starting to crisp. Remove from pan, season and cover to keep warm.
AU POIVRE SAUCE
Place a pan over a medium heat with a knob of butter and the sugar. Once melted, stir in the crushed black peppercorns, the brandy, the beef stock, and 50ml of water. Simmer until the sauce has reduced by ¾. Stir in the cream and simmer for 4-5 minutes until the sauce has thickened slightly. Remove from the heat and cover to keep warm.
SIRLOIN & SALAD
Return the pan to a medium-high heat with a drizzle of oil. Pat the steak dry with a paper towel. When the pan is hot, sear the steak fat-side down, for 3-5 minutes until crispy. Then, fry for 2-4 minutes per side, or until cooked to your preference (this time frame may depend on the thickness of the steak). During the final 1-2 minutes, baste with a knob of butter and the rub. Remove from the pan on completion and allow to rest for 5 minutes before slicing. Lightly season the slices. In a bowl, toss the rinsed green leaves, toasted sunflower seeds, and the tomato chunks with a drizzle of oil and seasoning.
STEAK IS SERVED!
Plate up the basted sirloin slices and serve with a delicious helping of lyonnaise potatoes. Serve with the salad and the au poivre sauce on the side. Perfection, Chef!

Potato - 200g
Sunflower Seeds - 10g
Onion - 1
Sugar - 15ml
Crushed Black Peppercorns - 2,5ml
Brandy - 10ml
Beef Stock - 5ml
Fresh Cream - 50ml
Free-range Beef Sirloin - 160g
NOMU Roast Rub - 7,5ml
Green Leaves - 20g
Tomato - 1

Download the Recipe

Serves 2

BOIL THE POTS
Place the sliced potatoes in a pot and cover with salted cold water. Place the pot over a medium-high heat and bring the water to a boil. Reduce the heat and simmer for 3-4 minutes until tender, stirring occasionally. Drain on completion.
TOASTY SEEDS
Place the sunflower seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion.
LOVELY LYONNAISE
Once the potatoes are cooked, return the pan to a medium heat with a drizzle of oil and knob of butter. When hot, add ½ the boiled potatoes and ½ the sliced onion. Fry for 4-5 minutes, shifting occasionally. Add the remaining potato and sliced onion, another drizzle of oil, and another knob of butter. Lower the heat and fry for a further 5-10 minutes until the onion slices are golden and the potato slices are starting to crisp. Remove from pan, season and cover to keep warm.
AU POIVRE SAUCE
Place a pan over a medium heat with a knob of butter and the sugar. Once melted, stir in the crushed black peppercorns, the brandy, the beef stock, and 80ml of water. Simmer until the sauce has reduced by ¾. Stir in the cream and simmer for 4-5 minutes until the sauce has thickened slightly. Remove from the heat and cover to keep warm.
SIRLOIN & SALAD
Return the pan to a medium-high heat with a drizzle of oil. Pat the steaks dry with a paper towel. When the pan is hot, sear the steaks fat-side down, for 3-5 minutes until crispy. Then, fry for 2-4 minutes per side, or until cooked to your preference (this time frame may depend on the thickness of the steaks). During the final 1-2 minutes, baste with a knob of butter and the rub. Remove from the pan on completion and allow to rest for 5 minutes before slicing. Lightly season the slices. In a bowl, toss the rinsed green leaves, toasted sunflower seeds, and the tomato chunks with a drizzle of oil and seasoning.
STEAK IS SERVED!
Plate up the basted sirloin slices and serve with a delicious helping of lyonnaise potatoes. Serve with the salad and the au poivre sauce on the side. Perfection, Chef!

Potato - 400g
Sunflower Seeds - 20g
Onion - 1
Sugar - 30ml
Crushed Black Peppercorns - 5ml
Brandy - 20ml
Beef Stock - 10ml
Fresh Cream - 100ml
Free-range Beef Sirloin - 320g
NOMU Roast Rub - 15ml
Green Leaves - 40g
Tomato - 1

Download the Recipe

Serves 3

BOIL THE POTS
Place the sliced potatoes in a large pot and cover with salted cold water. Place the pot over a medium-high heat and bring the water to a boil. Reduce the heat and simmer for 4-5 minutes until tender, stirring occasionally. Drain on completion.
TOASTY SEEDS
Place the sunflower seeds in a large pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion.
LOVELY LYONNAISE
Once the potatoes are cooked, return the pan to a medium heat with a drizzle of oil and knob of butter. When hot, add ½ the boiled potatoes and ½ the sliced onion. Fry for 5-6 minutes, shifting occasionally. Add the remaining potato and sliced onion, another drizzle of oil, and another knob of butter. Lower the heat and fry for a further 10-15 minutes until the onion slices are golden and the potato slices are starting to crisp. Remove from pan, season and cover to keep warm.
AU POIVRE SAUCE
Place a pan over a medium heat with a knob of butter and the sugar. Once melted, stir in the crushed black peppercorns, the brandy, the beef stock, and 100ml of water. Simmer until the sauce has reduced by ¾. Stir in the cream and simmer for 5-6 minutes until the sauce has thickened slightly. Remove from the heat and cover to keep warm.
SIRLOIN & SALAD
Return the pan to a medium-high heat with a drizzle of oil. Pat the steaks dry with a paper towel. When the pan is hot, sear the steaks fat-side down, for 3-5 minutes until crispy. Then, fry for 2-4 minutes per side, or until cooked to your preference (this time frame may depend on the thickness of the steaks). During the final 1-2 minutes, baste with a knob of butter and the rub. Remove from the pan on completion and allow to rest for 5 minutes before slicing. Lightly season the slices. In a bowl, toss the rinsed green leaves, toasted sunflower seeds, and the tomato chunks with a drizzle of oil and seasoning.
STEAK IS SERVED!
Plate up the basted sirloin slices and serve with a delicious helping of lyonnaise potatoes. Serve with the salad and the au poivre sauce on the side. Perfection, Chef!

Potato - 600g
Sunflower Seeds - 30g
Onions - 2
Sugar - 45ml
Crushed Black Peppercorns - 7,5ml
Brandy - 30ml
Beef Stock - 15ml
Fresh Cream - 150ml
Free-range Beef Sirloin - 480g
NOMU Roast Rub - 22,5ml
Green Leaves - 60g
Tomatoes - 2

Download the Recipe

Serves 4

BOIL THE POTS
Place the sliced potatoes in a large pot and cover with salted cold water. Place the pot over a medium-high heat and bring the water to a boil. Reduce the heat and simmer for 4-5 minutes until tender, stirring occasionally. Drain on completion.
TOASTY SEEDS
Place the sunflower seeds in a large pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion.
LOVELY LYONNAISE
Once the potatoes are cooked, return the pan to a medium heat with a drizzle of oil and knob of butter. When hot, add ½ the boiled potatoes and ½ the sliced onion. Fry for 5-6 minutes, shifting occasionally. Add the remaining potato and sliced onion, another drizzle of oil, and another knob of butter. Lower the heat and fry for a further 10-15 minutes until the onion slices are golden and the potato slices are starting to crisp. Remove from pan, season and cover to keep warm.
AU POIVRE SAUCE
Place a pan over a medium heat with a knob of butter and the sugar. Once melted, stir in the crushed black peppercorns, the brandy, the beef stock, and 150ml of water. Simmer until the sauce has reduced by ¾. Stir in the cream and simmer for 5-6 minutes until the sauce has thickened slightly. Remove from the heat and cover to keep warm.
SIRLOIN & SALAD
Return the pan to a medium-high heat with a drizzle of oil. Pat the steaks dry with a paper towel. When the pan is hot, sear the steaks fat-side down, for 3-5 minutes until crispy. Then, fry for 2-4 minutes per side, or until cooked to your preference (this time frame may depend on the thickness of the steaks). During the final 1-2 minutes, baste with a knob of butter and the rub. Remove from the pan on completion and allow to rest for 5 minutes before slicing. Lightly season the slices. In a bowl, toss the rinsed green leaves, toasted sunflower seeds, and the tomato chunks with a drizzle of oil and seasoning.
STEAK IS SERVED!
Plate up the basted sirloin slices and serve with a delicious helping of lyonnaise potatoes. Serve with the salad and the au poivre sauce on the side. Perfection, Chef!