Best Sirloin With Creamy Pepper Sauce Recipes

SIRLOIN WITH CREAMY PEPPER SAUCE

Steps:

• Mix pepper and salt on a plate.
• Brush both sides of steaks with olive oil.
• Press steaks into pepper and salt mixture (both sides).
• Heat a large non-stick frypan over high heat. Place steaks in frypan and cook 3 minutes per side for medium-rare or until your liking (about 5 minutes per side got it well done).
• Remove steaks from the pan and rest for 5 minutes. I put them in a 50 degree celsius oven while making sauce.
• To make the cream sauce, add the cream and sour cream to the pan stirring well to pick up all the peppers for about 2 to 3 minutes or until thickened.
• Serve cream sauce over the steaks.

STRIP STEAK WITH PEPPER CREAM SAUCE

Steps:

• Preheat oven to 200 degrees F.
• Sprinkle steaks with kosher salt and crushed black pepper. Heat butter in a 12-inch, heavy bottomed saute pan over medium heat. Once butter is hot, add steaks and cook until browned on both sides, about 2 minutes per side for medium-rare and 3 minutes per side for medium. Remove steaks from pan and place on a rack set on a sheet pan; place in oven to keep warm.
• Add the stock to the saute pan and whisk until the crispy bits release from bottom of pan. Allow the liquid to reduce for 3 to 4 minutes over medium-high heat. Add cognac, heavy cream, and green peppercorns to the pan. Increase heat to high and cook, whisking continually, until sauce thickens slightly, just enough to coat the back of a spoon; this will take 5 to 7 minutes.
• Season the sauce, to taste, with kosher salt. Place steaks on plates, top with sauce, and serve immediately.

SIRLOIN STEAK WITH BEARNAISE SAUCE

Steps:

• Preheat oven to 400 degrees F. Season steak on both sides with salt and pepper and refrigerate. Combine wine, vinegar and shallot in a small saucepan and bring to a boil. Reduce heat to medium-low and simmer until mixture is reduced to two tablespoons, 15-20 minutes.
• Meanwhile, heat a large, heavy, ovenproof skillet over medium-high heat. When it's hot, add oil and reserved tablespoon of butter. When butter is melted, add steak and sear for one minute. Reduce heat and continue to cook until the first side is golden brown and beginning to crisp, about three minutes longer. Turn the steak with tongs and sear the other side until well-browned, two or three minutes.
• Place pan in oven and finish cooking, turning once, 6-8 minutes for medium-rare. Transfer steak to a platter and loosely cover with foil to keep warm. To finish sauce, put it through a fine strainer, pressing on shallots. Whisk the five tablespoons of cold butter a few pieces at a time into warm reduction until you have a creamy sauce. Stir in tarragon to taste and season with salt and pepper. Slice steak into half-inch thick slices across grain, spoon sauce on top and serve.

SIRLOIN STEAK WITH BOURBON PEPPERCORN CREAM SAUCE

Steps:

• Add the potatoes and 1/2 tablespoon salt to a large pot and cover with water. Boil until fork tender, about 20 minutes. Drain the potatoes and transfer to a large bowl. Add the remaining 1/2 teaspoon salt, butter and heavy cream, then mash until smooth. Cover and set aside.
• Heat a skillet over medium-high heat with 1 tablespoon of olive oil, adding more as needed. Once hot, add the steaks to the pan. Sear undisturbed about 4-5 minutes until nicely browned. Flip the steaks and sear the other side 4-5 minutes, or until a meat thermometer reads about 140°F for medium doneness, or adjust the cook time to achieve desired internal temperature (see notes). Keep in mind that the internal temperature of the steaks will continue to rise another 5-10 degrees after removed from the heat.
• Transfer the steaks to a plate and loosely cover with tinfoil. Let rest while you prepare the cream sauce.
• Using the same skillet, melt the butter over medium-high heat. Add the garlic and whisk in the flour.
• While whisking, pour in the bourbon and let simmer about 30-60 seconds, or until reduced by half. Then pour in the beef broth. Simmer until thickened, about 1 minute. Reduce heat to medium and whisk in the heavy cream, pepper, salt and dijon mustard. Continue simmering, about 1-2 minutes, or until thickened (do not let it boil rapidly).
• Serve steaks over mashed potatoes and drizzled with bourbon peppercorn cream sauce. If desired, garnish with fresh parsley, fresh cracked peppercorns and flakey sea salt.

SIRLOIN STEAKS WITH CREAMY SAUCE

Steps:

• Grill or broil steaks to desired doneness.
• Meanwhile, in a sauté pan, heat butter. Add onion, garlic and mushrooms. Sauté about 2-3 minutes or until mushrooms are soft. Add gravy, white wine and sour cream. Bring to a boil.
• Pour sauce over steaks and serve.