Patter Fam Sauces

Beef Sirloin Peppercorn Steak
3 lb Beef tenderloin strip
1/3 cup coarsely crushed peppercorns
3 T salt
½ cup beef stock
1 stick salted butter
¼ cup finely chopped red onion or shallot
1 T Canola or Vegetable oil

Allow sirloin strip to set at room temperature for 1 hour.  Preheat oven to 400 degrees.  Season sirloin with salt and peppercorns so that it is generously covered.  Pour 1 T of oil in the pan over medium high heat.  Sear meat on all sides in a large cast iron or oven proof pan so that a crust forms on all sides.  Place in the oven to finish for approximately 10 minutes until the internal temperature reaches 155 degrees (medium).  The meat will continue to cook while it rests and come up to around 160-165 degrees.

While the meat is finishing in the oven, prepare a finishing sauce of butter, beef stock and onion.  Melt butter in a small pot.  Sauté onion for about 5 minutes until translucent and beginning to brown.  Add the beef stock and bring to a boil.  Lower heat and simmer until the sauce reduces by at least half and thickens.  A slurry can be made from 2 oz. water and 1 T of corn starch if you need to thicken the sauce further.  Pour the slurry into the boiling sauce and stir until sauce thickens.  Season with more salt if needed for flavor.

 

 

SteakhouseClassRecipes

Written by Joyce Peters — April 26, 2016

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