*Steak with a Whiskey Peppercorn Sauce*
Serves 2 Tender juicy steak, perfectly cooked and accompanied with a delicious peppercorn sauce. 2 (200g) sirloin steaks (2 7-oz.) oil to brush the steaks fine sea salt and freshly ground black pepper 1 TBS olive oil 1 banana shallot, peeled and finely diced 2 cloves garlic, peeled and minced (remove and discard any green shoots prior to mincing) 500ml rich beef stock (2 1/4 cups) 2 TBS butter
2 TBS mixed peppercorns 2 TBS cream 2 TBS whiskey Make the sauce first and keep warm. Heat the 1 TBS olive oil in a saucepan. Add the shallots and garlic. Sweat, stirring occasionally, over low heat and uncovered, until they are softened. Season to taste with salt and black pepper. Add the stock to the pan. Bring to a boil and cook on high for 15 minutes until reduced by half. Strain into a clean saucepan. Whisk in the butter, cream, and peppercorns. Cook for a few minutes longer, then set aside and keep warm. Brush the steaks on both sides with a bit of oil and season with salt and black pepper. Heat a grill pan until very hot. Cook for 3 minutes on one side, then flip and cook for a further 3 minutes for medium rare. Let rest for a few minutes before serving on warm plates with the sauce spooned over top. |
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