Sirloin Steak with Green Peppercorn Sauce

Notes: Steak doesn't need to be sirloin. Can substitute black peppercorns for green to make it even more peppery. Serves 2.


  • 1 tablespoon vegetable oil
  • 2 sirloin steaks (preferably dry, aged)
  • salt & ground black pepper
  • 2 teaspoons crushed green peppercorns
  • 100g (3½oz) crème fraÎche


  1. Heat oil (medium heat) in large frying pan.
  2. Season steaks with salt and ground black pepper and fry for 2-5 minutes on each side (depending on how well done you like them).
  3. Remove steaks from pan. (Pour off excess water if there was a lot of water pumped into the steaks—why do they do that?).
  4. Add crushed green peppercorns and crème fraÎche to pan and warm, stirring in any meat juices from the bottom of the pan.
  5. Pour sauce over steaks and serve immediately with vegetables of your choice.


    1. I do indeed like crunching on (fairly well crushed) black peppercorns through a (crème fraÎche) sauce. It works very well. You should give it a go.

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