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Sirloin Steak with Peppercorn Sauce & Oven Roasted Chips

Course dinner
Keyword steak
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 people
Author Elise


  • 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


  1. Season steaks with salt and pepper, rest for 20-30 minutes at room temperature.
  2. Pre-heat oven to 220C/430F. Line a large baking tray with baking paper.
  3. Place the chips into a microwaveable safe dish, cover with water and cook for 4-5 minutes or until tender.
  4. Drain and rinse the potatoes under cold water. Return the potatoes to the same bowl and add 2 tablespoons olive oil, toss to coat.
  5. Place the chips on to the baking tray and season with salt and pepper.
  6. Bake in the oven for 20-30 minutes or until golden and crisp.
  7. 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.
  8. Return the pan to the heat and add the butter.
  9. Once the butter has melted, add the eschalots and cook for 3 minutes or until softened.
  10. Add the cream, worstershire sauce, peppercorns and half the chives.
  11. Bring to the boil and simmer for 8 minutes or until the sauce has thickened slightly.
  12. Serve. Sprinkle the remaining chives over the top of the dish and garnish with baby spinach or serve with a salad or vegetables

Recipe Notes

  1. You can cook the steaks however you like by grilling, BBQ or pan-fry.
  2. 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.