Tested till perfect Pan Seared Peppercorn Sirloin

Pan Seared Peppercorn Sirloin

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

  • rating starrating starrating starrating starrating star
  • Portion size 4 to 6


  • 2 tbsp (25 mL) 2tbsp (25 mL)black peppercorns
  • 2 2cloves garlic, minced
  • 3 tbsp 3tbspolive oil
  • 2 tbsp 2tbspDijon mustard
  • 1 1top sirloin grilling steaktop sirloin grilling steaks, 1-inch/2.5 cm thick
  • 1/4 tsp 1/4tspsalt
  • 1/2 cup 1/2cupred wine
  • 1/2 cup 1/2cupbeef stock
  • 2 tbsp 2tbspwhipping cream
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Preheat oven to 425°F (220°C).

Place peppercorns in resealable bag. Using smooth side of mallet or bottom of heavy saucepan, crush peppercorns to size of sesame seeds. In small bowl, combine peppercorns, garlic, 2 tablespoons (25 mL) of the oil and mustard. (Make-ahead: Cover and refrigerate for up to 4 hours.)

Trim fat from steak. Spread pepper mixture around edges of steaks; sprinkle with salt.

In ovenproof skillet, heat remaining oil over high heat. Sear on both sides until golden brown, about 2 minutes per side. Roast in oven, turning once, for about 15 minutes for medium-rare or until desired doneness.

Transfer to cutting board; tent with foil and let stand for 5 minutes before slicing thinly across the grain.

In same skillet, bring wine and stock to boil, scraping up any brown bits; boil for 2 minutes. Strain through fine meshed sieve; return sauce to skillet. Add cream; boil for 1 minute. Add any accumulated juices from steak to sauce. Serve with steaks.

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