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Sirloin Steak with Peppercorn Sauce

(0)
1 Hrs 5 Min
 
portions
7 %

Carbs

14 %

Fats

6 %

Proteins

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
Units:
 
  • 600 g
    Beef - Sirloin steak
  • 17 ml
    Olive oil
  • 16 ml
    Cognac
  • 10 g
    Pepper, green
  • 6 g
    Salt
  • 1 kg
    Gratin
  • 460 g
    White wine sauce
  • 300 g
    Stir fried sugar snaps
  • 2.4 kg
    Total recipe weight

Equipment

1 x Frying pan , 1 x Stoneware casserole , 1 x Sauce pans , 1 x Plastic cutting boards , 1 x Sieve
Method

Preparation time

10 Min

Cooking time

45 Min

1

Take the steaks out of the fridge allow them to reach room temperature

2

Prepare the gratin and the white wine sauce

3

Clean the sugar snaps so that they are ready to stir -fry

4

Place the frying pan on medium to high heat with the olive oil, and season the steak with salt and pepper.

5

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

6

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.

7

Next Stir fry the sugar snaps in a frying pan, follow the instructions of the stir fried sugar snaps recipe.

8

The gratin should also be done now so everything is ready to serve.

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