Pepper adds the perfect hit of heat to tender steak, which, for this recipe, should be 1/2 to 1 inch (1 to 2.5 cm) thick. for extra flavour, top it off with Herb Butter, one of the Aiolis or a sprinkle of crumbled blue cheese.
Directions for: Peppercorn-Crusted Steak
Ingredients
2 Tbsp black peppercorns
2 cloves garlic, minced
3 Tbsp olive oil
2 Tbsp Dijon mustard
1 2 lb(s) top sirloin grilling steak, about an inch thick
tsp salt
cup red wine
cup beef stock
Tbsp whipping cream
Directions
1. Preheat oven to 425F (220C).
2. Place peppercorns in resealable bag.
3. Using smooth side of mallet or bottom of heavy saucepan, crush peppercorns to size of sesame seeds.
4. in small bowl, combine peppercorns, garlic, 2 tablespoons (25 mL) of the oil and mustard. (Make-ahead: Cover and refrigerate for up to 4 hours.)
5. Trim fat from steak.
6. Spread pepper mixture around edges of steaks; sprinkle with salt.
7. in ovenproof skillet, heat remaining oil over high heat.
8. Sear on both sides until golden brown, about 2 minutes per side.
9. Roast in oven, turning once, for about 15 minutes for medium-rare or until desired doneness.
10. Transfer to cutting board; tent with foil and let stand for 5 minutes before slicing thinly across the grain.
11. in same skillet, bring wine and stock to boil, scraping up any brown bits; boil for 2 minutes.
12. Strain through fine meshed sieve; return sauce to skillet.
13. Add cream; boil for 1 minute.
14. Add any accumulated juices from steak to sauce. Serve with steaks.
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