- Sirloin Steak with Peppercorn Sauce
- Gratin (1 kg)
- White wine sauce (460 g)
- Stir fried sugar snaps (300 g)
|per 100 g||Total Recipe|
|Gross weight||100 g||2426 g|
|Energy||755 kJ / 181 kcal||18304 kJ / 4377 kcal|
|Sat. fat||7 g||166 g|
|Unsat. fat||6 g||129 g|
|Fibre||1 g||20 g|
|Salt||298 mg||7216 mg|
600 gBeef - Sirloin steak
17 mlOlive oil
10 gPepper, green
460 gWhite wine sauce
300 gStir fried sugar snaps
2.4 kgTotal recipe weight
Take the steaks out of the fridge allow them to reach room temperature
Prepare the gratin and the white wine sauce
Clean the sugar snaps so that they are ready to stir -fry
Place the frying pan on medium to high heat with the olive oil, and season the steak with salt and pepper.
Fry the steaks on each for 2 -4 minutes. Take out of the frying pan and cover with tin foil and rest for 5 - 10 minutes
Next place the frying pan back on the heat and add the green peppercorns with some moisture. Add a good splash of cognac and the white wine sauce. Bring to a boil and season with salt and pepper. The preparation of the sauce takes about 1-2 minutes.
Next Stir fry the sugar snaps in a frying pan, follow the instructions of the stir fried sugar snaps recipe.
The gratin should also be done now so everything is ready to serve.