Sirloin Steak With Crushed Peppercorns Recipe

Name: Sirloin Steak With Crushed Peppercorns
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 boneless shell steaks, about 8 ounces each, with the excess fat removed; Salt to taste; 4 tablespoons cracked peppercorns, white or black; 1 tablespoon vegetable oil; 2 tablespoons finely chopped shallots; 1/2 cup dry red wine; 1/2 cup beef broth, fresh or canned; 2 teaspoons tomato paste; 2 sprigs fresh thyme or 1/2 teaspoon dried; 2 tablespoons butter; 2 tablespoons finely chopped parsley

Servings: persons

4 boneless shell steaks, about 8 ounces each, with the excess fat removed
Salt to taste
4 tablespoons cracked peppercorns, white or black
1 tablespoon vegetable oil
2 tablespoons finely chopped shallots
1/2 cup dry red wine
1/2 cup beef broth, fresh or canned
2 teaspoons tomato paste
2 sprigs fresh thyme or 1/2 teaspoon dried
2 tablespoons butter
2 tablespoons finely chopped parsley

1
Sprinkle the steaks with salt.
2
Use a mallet or meat pounder to crush the peppercorns, but not too fine.
3
Sprinkle the peppercorns evenly over the steaks on both sides.
4
Press down with your hands to help the peppercorns adhere to the meat.
5
Heat the oil in a cast-iron skillet large enough to hold the steaks in one layer.
6
When the skillet is hot and almost smoking, add the steaks, cook about 3 minutes until browned, then turn.
7
Cook about 2 to 3 minutes more for medium rare.
8
Remove to a warm platter.
9
Pour the fat out of the skillet, add the shallots and cook, stirring, until they are wilted.
10
Do not brown.
11
Add the wine, broth, tomato paste and thyme.
12
Reduce to half a cup.
13
Add any liquid that may have accumulated around the steaks.
14
Bring to a simmer.
15
Remove from heat and swirl in the butter.
16
Remove the thyme sprigs and pour the sauce over the steaks.
17
Sprinkle with parsley.

366

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 boneless shell steaks, about 8 ounces each, with the excess fat removed, Salt to taste, 4 tablespoons cracked peppercorns, white or black, 1 tablespoon vegetable oil, and more.

Yes, Sirloin Steak With Crushed Peppercorns falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sirloin Steak With Crushed Peppercorns

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions