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
Beef Sirloin au Poivre
with lyonnaise potatoes & brandy peppercorn sauce
Hands on Time: 20 - 45 minutes
Overall Time: 50 - 65 minutes
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
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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Beef Sirloin au Poivre?
The preparation time for Beef Sirloin au Poivre with lyonnaise potatoes & brandy peppercorn sauce is between 20 and 45 minutes.
What is the total time required to make Beef Sirloin au Poivre with lyonnaise potatoes & brandy peppercorn sauce?
The total time required to make Beef Sirloin au Poivre with lyonnaise potatoes & brandy peppercorn sauce is between 50 and 65 minutes.
How many servings does Beef Sirloin au Poivre provide?
4 servings
What are the main ingredients in Beef Sirloin au Poivre?
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
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?
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
How many calories does Beef Sirloin au Poivre have?
889 calories
How much fat content does Beef Sirloin au Poivre have?
grams
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