Sirloin Steak Au Poivre Recipe

Inspired by Laico's

Time30m

Serves2

Make Sirloin Steak Au Poivre Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Prepare the Steak
Season the sirloin steaks generously with salt and coarse black pepper on both sides.
2
Sear the Steak
In a large skillet, heat the olive oil over medium-high heat. Add the steaks and sear for about 4-5 minutes on each side for medium-rare, or until desired doneness. Remove from the skillet and let them rest.
3
Make the Sauce
In the same skillet, reduce the heat to medium and add the butter. Once melted, add the shallots and sauté until soft and translucent, about 2-3 minutes.
4
Deglaze the Pan
Carefully add the cognac or brandy to the skillet, scraping the bottom to release any browned bits. Allow it to simmer for about 2-3 minutes.
5
Finish the Sauce
Stir in the heavy cream and let the sauce simmer until it thickens slightly, about 3-5 minutes. Season with additional salt and pepper to taste.
6
Serve
Slice the steaks against the grain and serve on plates drizzled with the creamy pepper sauce.