Pan Seared Peppercorn Sirloin

Author: Canadian Living

  • Portion size 6 servings


  • 2 tbsp (25 ml) peppercorns
  • 2 cloves garlic minced
  • 3 tablespoons olive oil
  • 2 tablespoons Dijon mustard
  • 1 top sirloin grilling steak 1-inch/2.5 cm thick
  • 1/4 teaspoon salt
  • 1/2 cup red wine
  • 1/2 cup beef stock
  • 2 tablespoons whipping cream


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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Pan Seared Peppercorn Sirloin