Sirloin steak with pink peppercorn sauce and herb-crusted Portobello mushroom recipe
Celebrate a special occasion with a sophisticated steakhouse meal in the comfort of your own home. This succulent steak, paired with a classic creamy pink peppercorn sauce and a crispy herb-crusted Portobello mushroom, is perfect for a romantic dinner or intimate gathering. The sirloin steak is full of flavour and tenderness – and while it looks and tastes impressive, it's not overly expensive to buy.
A full-bodied red wine such as Cabernet Sauvignon or Malbec will pair perfectly with this dish, as the tannins in the wine will help to cut through the richness of the steak, leaving your palate refreshed.
You can ensure a perfectly cooked steak by using an instant-read thermometer.
Please note: Bring the meat to room temperature for at least 20 minutes before cooking.
Ingredients
- 4 sirloin steaks
- 1 tbsp sunflower oil
- 1 tbsp butter
- 1 handful rosemary sprigs
- 4 cloves of garlic, gently bashed, skin on
- 4 sirloin steaks
- 1 tbsp sunflower oil
- 1 tbsp butter
- 1 handful rosemary sprigs
- 4 cloves of garlic, gently bashed, skin on
- 4 sirloin steaks
- 1 tbsp sunflower oil
- 1 tbsp butter
- 1 handful rosemary sprigs
- 4 cloves of garlic, gently bashed, skin on
- 15 pink peppercorns
- 50 ml brandy
- 200 ml single (half-and-half) cream
- 5 ml Dijon mustard
- 1 pinch salt and pepper, to taste
- 15 pink peppercorns
- 1.8 fl oz brandy
- 7 fl oz single (half-and-half) cream
- 0.2 fl oz Dijon mustard
- 1 pinch salt and pepper, to taste
- 15 pink peppercorns
- 0.2 cup brandy
- 0.8 cup single (half-and-half) cream
- 0 cup Dijon mustard
- 1 pinch salt and pepper, to taste
- 4 Portobello mushrooms
- 1 pack of stuffing mix
- 50 g breadcrumbs
- 1 small bunch of parsley, freshly chopped
- 0.5 lemon, juice and zest
- 2 garlic bulbs, crushed
- 1 pinch salt and pepper, to taste
- 1 tbsp olive oil, to drizzle
- 4 Portobello mushrooms
- 1 pack of stuffing mix
- 1.8 oz breadcrumbs
- 1 small bunch of parsley, freshly chopped
- 0.5 lemon, juice and zest
- 2 garlic bulbs, crushed
- 1 pinch salt and pepper, to taste
- 1 tbsp olive oil, to drizzle
- 4 Portobello mushrooms
- 1 pack of stuffing mix
- 1.8 oz breadcrumbs
- 1 small bunch of parsley, freshly chopped
- 0.5 lemon, juice and zest
- 2 garlic bulbs, crushed
- 1 pinch salt and pepper, to taste
- 1 tbsp olive oil, to drizzle
Details
- Cuisine: British
- Recipe Type: Steak
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 35 mins
- Serves: 4
Step-by-step
For the sirloin steaks
- Pat the steaks dry with kitchen paper, and season with salt and pepper.
- Using a heavy-based frying pan, add the oil and heat over a high heat.
- When the oil is hot, turn the heat down to medium-high and add the butter.
- Wait for the butter to sizzle, then carefully lay the steaks in the pan. Place the garlic and herbs in at the sides.
- With a pair of tongs, sear and turn the steaks every 30 seconds to 1 minute, so they get a nice brown crust, spooning over the juices and basting your steaks as you do so.
- Using an instant-read thermometer such as a Thermapen, check the middle of the steak. It should be 52°C (125°F) for rare, 60°C (140°F) for medium and 71°C (160° F) for well done.
For the pink peppercorn sauce
- Crush the peppercorns. For this you can use a mortar, a spice grinder or the bottom of a heavy pan.
- Combine the Dijon mustard with the cream, bring to the boil, then reduce until it has reached your desired thickness.
- Add the brandy.
- Add the peppercorns, and season to taste.
For the herb-crusted Portobello mushroom
- Preheat your oven to 200°C/180°C fan/400°F/gas mark 6.
- Mix the stuffing, breadcrumbs, parsley, crushed garlic, lemon juice and lemon zest in a small bowl. Blend with a hand-held blender or food processor into a coarse mix. Season to taste with salt and pepper.
- Remove the stalk from the mushroom and stuff the mushroom with the breadcrumb mix.
- Place the mushrooms on a baking tray and drizzle with olive oil.
- Bake for 20 to 30 minutes until golden on top and cooked through.
Recipe courtesy of Thermapen.
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