Sirloin Steak with Peppercorn Sauce & Oven Roasted Chips – chips I hear you say, looking at my photos. Hmmm, they are some weird looking chips! I couldn’t agree more, lol. I really don’t know what happened as I started to cut the potatoes and I think I got distracted by something on TV or my brain just took a short vacation and I ended up with these little potato slivers. Oh well, instead of wasting food, I went with it. Feel free to make chips, or whatever type of potato cut you want. The recipe is for chips but isn’t that the fun and joy of cooking? You can customise it completely to do whatever you want. Nothing wrong with mixing it up a little and adding your own personal flare or in my case, Monday brain fag.
Anyhow, the main thing is the dish still worked and it still tasted and looked great!
Now, I love a great piece of steak but I am the type of person who also loves to drown it in some type of sauce. I’m not one for just adding salt and pepper and enjoying it that way, I also like my meat to be medium to well as I don’t particularly like the look of the bloody juices, but again, each to their own. Customise, customise, customise!
After choosing my steak, my next stop is usually the sauce aisle of the supermarket to buy one of the pre-packaged, chuck it in the microwave and nuke it for 40 seconds type of jobs, but I saw a recipe in the Woolworths Fresh Magazine and decided to make the sauce from scratch. I have to admit, that the thought of spending a few dollars on a quick sauce is always tempting, but to make my own, was well worth the extra couple of minutes, far more tasty and definitely more rewarding and again, you guessed it, I can customise it to suit my taste buds by adding a little more or a little less of the ingredients, and within a few minutes, I had perfection!
So here’s how it went for me:-
- the first step in the recipe was to pre-heat the oven. Although, for me, the first step was to remove the steak from the fridge, season it and allow it to come to room temperature which takes approximately 20 – 30 minutes. Once I had finished with seasoning the steaks, I turned my oven on to pre-heat and used that time to prepare my potatoes. The recipe calls for peeled potatoes, but since I was feeling extremely lazy I bought washed potatoes, gave them a quick rinse under fresh water and left the skins on.
- the theory about cooking steak at room temperature instead of cold, straight from the fridge, is that the meat will cook more evenly the closer it is to its final eating temperature. Therefore, you shouldn’t end up with an overcooked edge and a raw centre. A theory for you to test if you’ve not done so already.
- the recipe provides a cooking time for your steak, but again, cook it how you like it best. You can also grill or BBQ it if that is your preference over pan-frying, the choice is yours.
- the sauce itself was extremely easy and tasty.
- you might think that my sauce is a little dark, but that is because I pan-fried my steak and then used the same frypan to make the sauce in. I enjoy all that extra flavour that the brown bits stuck to the bottom of the pan offer. Not only that, I’m not one for washing up and the less utensils I use, the better!
- if you want your sauce to be more white/cream in colour then I would suggest you use a clean frypan or saucepan to make it in.
- other than that, it is a typical steak, chips and peppercorn sauce meal that can be served with a salad, vegies or as is.
Sirloin Steak with Peppercorn Sauce & Oven Roasted Chips
- 3 large potatoes peeled, cut into chips
- 1/4 cup olive oil
- 4 Scotch fillet or sirloin steaks
- 20 grams butter
- 3 eschalots finely chopped
- 300 millilitres light thickened cream
- 2 tablespoons worcestershire sauce
- 55 gram can green peppercorns drained
- 2 tablespoons chives finely chopped
- handful baby spinach leaves
Season steaks with salt and pepper, rest for 20-30 minutes at room temperature.
Pre-heat oven to 220C/430F. Line a large baking tray with baking paper.
Place the chips into a microwaveable safe dish, cover with water and cook for 4-5 minutes or until tender.
Drain and rinse the potatoes under cold water. Return the potatoes to the same bowl and add 2 tablespoons olive oil, toss to coat.
Place the chips on to the baking tray and season with salt and pepper.
Bake in the oven for 20-30 minutes or until golden and crisp.
Heat the remaining oil in a large frypan over medium-high heat. Add the steaks and cook for 3-4 minutes each side or cook to your liking. Once cooked, transfer the steaks to a place and cover with alfoil to keep warm.
Return the pan to the heat and add the butter.
Once the butter has melted, add the eschalots and cook for 3 minutes or until softened.
Add the cream, worstershire sauce, peppercorns and half the chives.
Bring to the boil and simmer for 8 minutes or until the sauce has thickened slightly.
Serve. Sprinkle the remaining chives over the top of the dish and garnish with baby spinach or serve with a salad or vegetables
- You can cook the steaks however you like by grilling, BBQ or pan-fry.
- If using a fan-forced oven, keep an eye on your chips around the 15 minute mark as they may take less time to cook.