grilled sirloin steak with peppercorn sauce on a wood board.
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Grilled Sirloin with Peppercorn Whisky Sauce

Course Dinner
Cuisine American
Keyword grilled beef, Grilling, Steak Dinner
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 2
Calories 1072kcal
Author Debs

Ingredients

  • 2 x 200g sirloins steaks
  • 2 Tbsp sunflower or olive oil for brushing the steaks
  • sea salt and cracked pepper

For the sauce

  • 1 Tbsp olive oil
  • 1 shallot
  • 2 cloves garlic
  • 2 cups beef stock
  • 2 Tbsp mixed peppercorns
  • 2 Tbsp cream
  • 2 Tbsp whisky

For the potatoes

  • 1 large baking potato
  • 3 Tbsp butter
  • 1/4 cup finely grated gruyere

Instructions

Peppercorn Sauce

  • To make the peppercorn sauce, heat the tablespoon of olive oil in a medium sauce pan. Sweat the shallots and garlic until they are soft and translucent. Season with salt and pepper. Add the beef stock to the pan and cook on high for 15-20 minutes, or until the stock is reduced by half. Strain the stock and return to the pan, discarding the shallot and garlic. Add a knob of butter and the whisky, cream and peppercorns. Cook for a further 3 minutes and set aside.

For the steaks

  • Brush the steaks with olive oil and season with salt and pepper. Place on a very hot grill pan or barbecue and cook for about 3 minutes each side for medium rare or until desired doneness. *See temperatures above.

For the potatoes

  • Pre-heat oven to 400f.
  • Finely slice the potatoes into 8cm x 5cm rectangles. Place in a bowl and toss with the melted butter and grated cheese. Season with salt and pepper. Place 6-8 potato slices, overlapping by 1cm on a sheet of grease proof paper. Repeat with the remaining potato slices. Bake for 15-20 minutes or until golden and crisp

Nutrition

Calories: 1072kcal | Carbohydrates: 19g | Protein: 58g | Fat: 81g | Saturated Fat: 34g | Cholesterol: 222mg | Sodium: 819mg | Potassium: 1531mg | Fiber: 3g | Sugar: 2g | Vitamin A: 18.9% | Vitamin C: 17.1% | Calcium: 25.4% | Iron: 45.2%