French · Dinner
Steak with Peppercorn Sauce (High-Protein)
Seared beef sirloin steak topped with a cracked black peppercorn cream sauce built from pan drippings, brandy and beef stock, served over a mashed white bean base with a fried egg for added protein and fibre.
$10
15 minsPrep
20 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
702Calories
58.3gProtein
45.8gFat
19.4gCarbs
1.9gSugar
6.8gFiber
1180mgSodium
484mgChol
20.1gSat Fat
1150mgPotassium
150mgCalcium
6.4mgIron
3.9mcgVitamin B12
4mgVitamin C
gluten-free
protein-rich
low-carb
high-fiber
high-protein
Instructions
1
Prep
Pat the beef sirloin dry with paper towel, season both sides with salt, and press cracked black peppercorns firmly into the surface on a cutting board.
2
Sear
Heat olive oil in a heavy skillet over high heat and sear the steak 3 minutes per side until a deep brown crust forms and the centre reads 130F.
3
Deglaze
Pour the brandy into the pan off heat and swirl over medium heat 30 seconds until flaming stops and nutty aroma emerges from the peppercorns.
4
Reduce
Add beef stock to the skillet and simmer over medium heat 3 minutes until reduced by half and slightly syrupy.
5
Simmer
Stir heavy cream and butter into the sauce and simmer over medium-low heat 2 minutes until thickened enough to coat the back of a spoon.
6
Fry
Melt the remaining butter in a small nonstick pan over medium heat and fry the egg 2 minutes until the white sets and yolk edges just firm.
7
Build
Warm the cannellini beans with chicken stock and olive oil in a small saucepan over medium-low heat 3 minutes, then mash roughly with a fork.
8
Plate
Spoon the bean mash onto a plate, lay the rested steak alongside, top with the fried egg, spoon the peppercorn sauce over the steak, and scatter the parsley.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g beef sirloin steak
- 2 tbsp2 tbsp black peppercorns, cracked
- 1 tsp1 tsp salt
- 2 tbsp28g butter
- 2 tsp2 tsp olive oil
- 4 tbsp60ml brandy
- 2/3 cup160ml beef stock
- 6 tbsp90ml heavy cream
- 22 eggs
- 2 tsp10g butter, for egg frying
- 5.2 oz75g, about half a 15 oz can, drained cannellini beans
- 4 tbsp60ml chicken stock, for bean mash
- 2 tsp10ml olive oil, for bean mash
- 2 tsp2 tsp fresh parsley
