2 beef stock concentrate packets (I use savory choice from amazon)
4 tbsp sour cream
Instructions
Halve, peel, and mince shallot. Use a mallet or
heavy pan to pound and crush peppercorns in a bag
until coarsely ground. (or use a pepper grinder)
Heat a drizzle of oil in a medium pan over medium
high heat. Season steak generously with salt and
pepper. Add to pan and cook to desired doneness,
4-7 minutes per side. Remove from pan and set
aside to rest, 5 minutes.
Heat another drizzle of oil in same pan. Add
shallot and 1/4 to 1/2 tsp crushed peppercorns
to taste. Cook until shallots are soft, 2-3
minutes. Add stock concentrates and 3/4 cup
water. Scrape up any browned bits from pan.
Bring to a simmer and let bubble until reduced
by half, 2-3 minutes. Remove pan from heat then
stir in the sour cream. Slice steak against the
grain and top with sauce.
Originally Submitted
2/12/2021
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