Monday, March 22, 2010

top sirloin medallions with creamy peppercorn sauce

Unfortunately, the urban condo lifestyle doesn't allow me to enjoy steak very often but when I have a craving my grill pan does the job. When I made this, I didn't have any red wine but definitely add a shot to the peppercorn sauce if you have some. Enjoy.

Here's what you'll need for 2 servings:
  • two 150g top sirloin medallions
  • 2 tbsp grape seed oil
  • 1 small white onion, sliced in rings
  • 1/2 cup white mushrooms, sliced
  • 2 tbsp unsalted butter
  • 1/4 cup of cream
  • 1 clove garlic, chopped
  • 1 tsp corn starch
  • 1 tbsp whole peppercorns
  • 1/2 cup beef broth
  • 1 tsp dijon mustard
  • sea salt
  • fresh ground pepper
Prep work (about 5 minutes):
  1. Chop the garlic, onions, and mushrooms.
  2. Mix 1/4 cup of cold water with the corn starch in a small cup or bowl.
  3. Season the steaks with salt and pepper on both sides.
Here's what to do (about 10 minutes):
  1. In a grill pan on high heat (close to maximum), heat the grape seed oil.
  2. When the oil is hot, cook the steaks for about 4-5 minutes on each side depending on the thickness of the meat and how you like your steak. (5 minutes on each side for a steak that's about 1 inch thick will be cooked medium.)
  3. While the steak is cooking, add the butter and garlic to a small skillet over medium heat. Heat until the garlic begins to burn.
  4. Add the beef broth, mustard, cream, salt, pepper, and peppercorns and then stir.
  5. Add the corn starch slowly while stirring, using the corn starch prepared earlier. Add only a bit of corn starch at a time and gage the thickness before adding more.
  6. Two minutes before the steak is done, add the mushrooms and onions.
  7. Stir until the onions and mushrooms are slightly soft.

1 comment: