American-style sirloin steak with peppercorn sauce

Ingredients

• 600 g beef sirloin steak
• 2 tbsp whole black peppercorns
• 1 piece yellow onion
• 4 cl American bourbon whiskey
• 10 cl concentrated liquid beef stock
• 10 cl heavy cream (30% fat)
• 1 tsp Worcestershire sauce
• 25 g unsalted butter (82% fat)
• 1 tbsp high-oleic sunflower oil
• 1 pinch fine salt

Method

1. Take the steaks out of the refrigerator at least thirty minutes in advance to let them come to room temperature, ensuring even cooking and tender meat.
2. Place the black peppercorns in a mortar or on a cutting board, then coarsely crush them with a pestle or the bottom of a heavy saucepan to obtain a cracked texture with distinct pieces, without turning the pepper into a powder.
3. Carefully pat both sides of each steak dry with paper towels. Season with fine salt, then forcefully press the cracked pepper onto both sides of the meat with the palm of your hand to firmly embed it into the flesh.
4. Heat a cast-iron or carbon steel skillet over high heat with the high-oleic sunflower oil and a small pat of butter. Wait until the fat is very hot, shimmering and just beginning to smoke.
5. Carefully place the meat in the hot skillet. Sear for three to four minutes without moving it to form a golden brown, caramelized crust.
6. Flip the steaks, add a pat of butter and continue cooking for two to three minutes, regularly basting the surface with the foaming butter using a spoon.
7. Transfer the meat to a wire rack or a warm plate, then loosely tent with aluminum foil so the juices redistribute into the meat fibers while you make the sauce.
8. Lower the heat under the skillet to medium. Carefully pour off any excess burnt fat if necessary while keeping the fond in the pan, then add the remaining butter and finely diced yellow onion.
9. Sweat the onion for three minutes, gently scraping the pan, until it becomes translucent, tender and takes on a slight blonde color.
10. Pour the American bourbon into the hot skillet. Carefully flambé using a long match, or let it reduce vigorously for one minute until the alcohol vapors dissipate completely.
11. Add the concentrated liquid beef stock and Worcestershire sauce. Bring to a rapid simmer and reduce by half, scraping the bottom of the skillet with a wooden spoon to dissolve all the caramelized fond.
12. Stir in the heavy cream. Gently simmer over low heat for two to three minutes until the sauce generously coats the back of a spoon.
13. Pour the clear juices that the meat released during resting into the sauce, then stir briefly. Immediately spoon this creamy sauce over the hot steaks and serve right away.

Nutrition

Per serving

Energy

783.9 kcal

Protein

64.18 g

Carbohydrate

9.4 g

Fat

50.48 g

Fibre

4.19 g

Calcium

93.31 mg

Iron

1.78 mg

Magnesium

24.19 mg