Equipment
* optional
Ingredients
Steak & Crust
- 2 sirloin steaks, room temperature
- 10 g whole black peppercorns
- 4 g kosher salt
- 15 ml neutral oil
Red Wine Pan Sauce
- 1 shallot, finely minced
- 60 ml dry red wine
- 120 ml low-sodium beef broth
- 30 g unsalted butter, diced and kept cold
Nutrition (per serving)
Method
Place the whole black peppercorns in a mortar and pestle or under a heavy skillet, and coarsely crush them. Do not grind them into a fine powder.
Season the steaks generously with kosher salt on both sides. Press the crushed peppercorns firmly into the flesh so they adhere to the surface.
Heat the neutral oil in a heavy-bottomed or cast iron skillet over medium-high heat. Once the oil is shimmering, carefully add the steaks. Sear for 3 to 4 minutes per side for medium-rare, targeting an internal temperature of 54 degrees C (130 degrees F).
Transfer the steaks to a cutting board, tent loosely with aluminum foil, and let them rest while preparing the sauce.
Reduce the skillet heat to medium. Leaving the residual beef fat and peppercorns in the pan, add the minced shallot. Cook until softened and fragrant, about 1 minute.
Pour the red wine into the skillet to deglaze, scraping up any browned bits from the bottom. Simmer until the wine is almost entirely evaporated.
Add the beef broth to the skillet. Increase the heat slightly and simmer until the liquid reduces by half, thickening slightly.
Remove the skillet from the heat. Whisk in the cold, diced butter one piece at a time until the sauce is glossy and emulsified. Stir in any resting juices from the steaks.
Slice the rested steak against the grain. Plate immediately and spoon the warm red wine peppercorn sauce generously over the top.
Chef's Notes
- Freshly crushing whole peppercorns is non-negotiable here. Pre-ground pepper contains harsh, dusty compounds that easily burn, whereas freshly crushed peppercorns retain a floral, fruity heat.
- Monter au beurre is the classic French technique of whisking cold butter into a hot sauce off the heat. The temperature differential is what creates a stable, luxurious emulsion.
- Do not skip the resting phase. Cutting into the steak too early will flood your cutting board with juices, leaving the meat dry. Always add those escaped juices back into your pan sauce for extra depth.
Storage
Refrigerator: 3 days — Store steak and sauce in separate airtight containers.
Reheating: Gently reheat the sauce on the stove over low heat. Slice the cold steak thinly and pour the warm sauce over it, or briefly warm the steak in a 120C/250F oven.
