Sirloin Steaks and Peppercorn Sauce with Herb-Crusted Mushrooms

Sirloin Steaks and Peppercorn Sauce with Herb-Crusted Mushrooms

This sirloin steak recipe is simple and classic but perfectly done. All it takes is some butter, herbs and garlic and a good quality meat thermometer, and you'll have beautiful pink and tender steak in no time. The creamy pink peppercorn sauce and flavoursome herb-crusted mushrooms are the perfect accompaniments for your steak night.



Serves: 4

Difficulty: Easy

Prep time: 20 minutes

Steak cooking temperatures: 

52 °C for rare, 60 °C for medium 

or 71 °C for well done

How to fry sirloin steak?
Frying your steak is really simple. Follow these tips to get it right:
  • Bring your steak up to room temperature before you cook it; this will help it to cook more evenly.
  • Get your oil and butter sizzling first, then cook the steak over medium-high heat. This helps to get a nice brown crust on the steak.
  • Add bashed garlic bulbs and fresh herbs to the pan. Spoon these over the steak with the butter as it cooks to infuse the meat with flavour.
  • Flip the steak every 30 seconds to 1 minute. Otherwise, it will burn.
  • Check the steak temperature often. Frying a sirloin steak only takes a few minutes, so it can become overdone in seconds. Use a good quality, fast-reading meat thermometer like the Thermapen ONE to avoid overdoing it.
  • Factor in carryover cooking. Your steak will continue to rise in temperature as it rests, so cook your steak a few degrees under your desired temperature to get it spot on.
  • Rest the meat before slicing. Let the juices redistribute for maximum juiciness.
For the steaks
  • 4 sirloin steaks
  • 1 tbsp sunflower oil
  • 1 tbsp butter
  • A few sprigs of rosemary
  • 4 garlic cloves, gently bashed with the skin on
For the herb-crusted mushrooms
  • 4 portobello mushrooms
  • 50g breadcrumbs
  • 1 small bunch of freshly chopped parsley
  • Juice and zest of half a lemon (unwaxed)
  • 2 garlic cloves, crushed
  • Salt and cracked black pepper
For the pink peppercorn sauce
  • 50ml brandy
  • 200ml single cream
  • 15 pink peppercorns
  • 5ml Dijon mustard
  • Seasoning
To make the steaks
  • Remove the steaks from the fridge at least 20 minutes before cooking, to allow them to come to room temperature.
  • Pat the steaks dry with kitchen paper and season the steaks with salt and pepper.
  • Heat the oil in a heavy-based frying pan over a high heat.
  • When the oil is moving, turn the heat down to medium-high and add the butter.
  • Once the butter begins to sizzle, carefully lay the steaks in the pan and place the garlic and herbs in at the sides.
  • Use a pair of tongs to turn the steaks every 30 seconds to 1 minute, so they get a nice brown crust, spooning over the juices as you do so.
  • Using your Thermapen, check the middle of the steaks. They should be 52 °C for rare, 60 °C for medium or 71 °C for well done.
  • Allow the steaks to rest before carving.
To make the pink peppercorn sauce
  • Crush the peppercorns. You can use the bottom of a heavy pan.
  • Combine the mustard with the cream, bring it to a boil, and then reduce until it has reached your desired thickness.
  • Add the brandy and stir, then add the peppercorns and seasoning.
To make the herb-crusted mushrooms
  • Mix all the stuffing in a small bowl, then blend with a hand-held blender into a coarse mix.
  • Remove the stalks from the mushrooms and stuff them with the breadcrumb mix.
  • Heat a fan-assisted oven to 180 °C.
  • Place the mushrooms onto a baking tray and drizzle with olive oil.
  • Bake for roughly 20-30 minutes until golden on top and cooked through.
  • Top the steaks with the pink peppercorn sauce and serve with the mushrooms and some maple-glazed carrots.
Products to help you achieve perfection
" I love my Thermapen, it really helps me cook with confidence. As a caterer the health and safety of everyone you cook for is paramount, but that doesn't mean you have to compromise with your cooking. A simple reassuring check with the Thermapen throughout the process is all that's needed to allow you to enjoy, and confidently serve what you've made"
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