Sirloin Steak With Crushed Peppercorns
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4boneless shell steaks, about 8 ounces each, with the excess fat removed
- Salt to taste
- 4tablespoons cracked peppercorns, white or black
- 1tablespoon vegetable oil
- 2tablespoons finely chopped shallots
- ½cup dry red wine
- ½cup beef broth, fresh or canned
- 2teaspoons tomato paste
- 2sprigs fresh thyme or ½ teaspoon dried
- 2tablespoons butter
- 2tablespoons finely chopped parsley
Nutritional analysis per serving (4 servings)
620 calories; 44 grams fat; 18 grams saturated fat; 0 grams trans fat; 19 grams monounsaturated fat; 2 grams polyunsaturated fat; 7 grams carbohydrates; 2 grams dietary fiber; 1 gram sugars; 41 grams protein; 732 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Sprinkle the steaks with salt.
- Step 2
Use a mallet or meat pounder to crush the peppercorns, but not too fine. Sprinkle the peppercorns evenly over the steaks on both sides. Press down with your hands to help the peppercorns adhere to the meat.
- Step 3
Heat the oil in a cast-iron skillet large enough to hold the steaks in one layer. When the skillet is hot and almost smoking, add the steaks, cook about 3 minutes until browned, then turn. Cook about 2 to 3 minutes more for medium rare. Remove to a warm platter.
- Step 4
Pour the fat out of the skillet, add the shallots and cook, stirring, until they are wilted. Do not brown. Add the wine, broth, tomato paste and thyme. Reduce to half a cup. Add any liquid that may have accumulated around the steaks. Bring to a simmer. Remove from heat and swirl in the butter.
- Step 5
Remove the thyme sprigs and pour the sauce over the steaks. Sprinkle with parsley.
Private Notes
Comments
Good recipe! Added mushrooms with the shallots and kale at the last simmer. Served with garlic mashed sweet potato. Yummy.
Laura, if you don't have one, get a Vacu Vin Wine Saver Pump. You stuff the bottle with a made-for-the-task rubber/plastic cork, pump the air out of the bottle, and the wine is safely sealed in the bottle for many days, even more than a week. No need for the fridge for red wines!
This sauce is incredible with the steak. I chose a fjati based rub for the meat with black pepper added. No tomato paste so I did 1 roman tomato diced.
Easy and fabulous. Added diced lions mane mushrooms. Used Sprouts top sirloin a very good value, about 2” thick so needed more cooking time for medium rare. I reduced quantity because I was the only one eating red meat.
Excellent...sliced thin after cooking, used top sirloin. Not too pepper despite all the peppercorns.
Absolutely delicious and really easy. I substituted chicken broth for beef broth and used red wine that had been in the refrigerator too long. Still came out fabulous. Will definitely make again.
Laura, if you don't have one, get a Vacu Vin Wine Saver Pump. You stuff the bottle with a made-for-the-task rubber/plastic cork, pump the air out of the bottle, and the wine is safely sealed in the bottle for many days, even more than a week. No need for the fridge for red wines!
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