French · Dinner
Steak with Peppercorn Sauce (Low-Chol)
Pan-seared lean beef sirloin steak finished with a cracked green peppercorn sauce built on beef stock, brandy and light evaporated milk. Served alongside sautéed green beans with fresh parsley garnish, the sauce stays glossy and peppery while the steak maintains a rosy medium-rare centre.
$8
10 minsPrep
15 minsCook
25 minsTotal
MediumLevel
Nutrition per serving
438Calories
41.2gProtein
21.6gFat
13.8gCarbs
5.8gSugar
3.1gFiber
612mgSodium
76mgChol
6.1gSat Fat
890mgPotassium
85mgCalcium
3.6mgIron
2.9mcgVitamin B12
11mgVitamin C
low-cholesterol
protein-rich
low-carb
low-calorie
low-chol
Instructions
1
Prep
pat the sirloin steak dry and season both sides with salt and black pepper; crush the peppercorns and mince the shallot.
2
Sear
heat 2 tsp olive oil in a heavy skillet over medium-high heat until shimmering, then sear the steak 3 minutes per side until medium-rare (130–135°F).
3
Rest
transfer the steak to a plate and rest 5 minutes tented loosely with foil to redistribute juices.
4
Deglaze
pour brandy off heat into the skillet, return to medium heat, scrape browned bits, and simmer 30–60 seconds until alcohol smell fades.
5
Simmer
stir in beef stock and green peppercorns, simmer over medium heat 3–4 minutes until reduced by about a third.
6
Whisk
whisk cornstarch into evaporated milk, add to sauce, and cook 1–2 minutes over medium-low heat until thickened.
7
Sauté
in a separate pan, sauté the green beans in 1 tsp olive oil over medium heat 4–5 minutes until crisp-tender.
8
Plate
slice the rested steak against the grain, fan on a plate with green beans, spoon peppercorn sauce over, and scatter parsley on top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g beef sirloin steak, trimmed of visible fat
- 2 tbsp2 tbsp green peppercorns in brine
- 4 tbsp4 tbsp brandy
- 2/3 cup160ml beef stock, low-sodium
- 22 small shallot
- 4 tsp4 tsp olive oil
- 4 tbsp4 tbsp evaporated milk, light
- 2 tsp2 tsp cornstarch
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper, freshly ground
- 7 oz200g green beans, trimmed
- 2 tsp2 tsp olive oil, for the beans
- 2 tsp2 tsp fresh parsley
