Elevate your dinner game with this classic French-inspired recipe for pan-seared sirloin steak with creamy peppercorn sauce. Tender sirloin, perfectly seared and then finished with a rich, fragrant sauce made from brandy, shallots, and coarsely ground black peppercorns. With minimal ingredients and just a few simple steps, this dish delivers big flavor that feels refined yet comforting!
Why You’ll Love This Recipe
The star of this recipe is the perfectly seasoned, juicy steak paired with the peppery, creamy sauce that delivers bold flavors in every bite. For a complete steakhouse dinner at home, considering pairing it with my easy creamed spinach and crispy duck fat potatoes. A winning combo!
If you’re new to cooking steak and want to try your hand at a few additional cuts of beef, consider trying one of these easy, flavorful dinner recipes next: oven-baked whole beef tenderloin, tender braised beef chuck roast (perfect for tacos, pasta, and sandwiches!), or this cast-iron ribeye steak.
What You’ll Need
- Sirloin steaks: I’ve used boneless, but bone-in steaks are fantastic! They should be cut about 1 – 1½ inches thick.
- Kosher salt and freshly ground black pepper, to season the steak.
- Whole black peppercorns, toasted and coarsely ground for the creamy steak sauce.
- Neutral oil, such as grapeseed, avocado oil, or canola oil for searing the steak.
- Garlic cloves, smashed to release flavor.
- Unsalted butter
- Shallot, finely diced (a small yellow onion is also ok!)
- Brandy or Cognac, which adds complexity to the sauce.
- Low-sodium beef broth
- Heavy cream
- Flaky sea salt and chopped fresh parsley for garnish.
Ingredient Substitutions
- Different cuts of steak: Instead of sirloin, consider using ribeye or New York strip. You could also try my easy reverse-sear filet mignon, which pairs well with every sauce from gorgonzola cream sauce to this cheesy parmesan steak sauce!
- Brandy: You can achieve the same deep, fruity note by substituting with cognac. If all else fails, try a dry white wine.
- Heavy cream: Use half-and-half for a lighter sauce, though it may not be as thick.
- Peppercorns: If you don’t have whole peppercorns, ground black pepper will work, but the flavor will be milder.
Directions
- Season Steaks: Pat dry, season with salt and pepper, then let sit at room temperature for 20 minutes.
2. Toast Peppercorns: Heat 1 tablespoon whole peppercorns in a skillet for 1-2 minutes, then crush coarsely with a mortar and pestle (or using a spice grinder).
3. Sear Steaks: Heat oil in the skillet until smoking. Sear steaks fat-side down for 30-60 seconds, then lay flat and cook for 2 minutes on each side for medium-rare. Remove and let rest.
4. Make Sauce: Lower heat to medium. Add butter and shallots, then stir for 1-2 minutes. Add brandy and scrape the pan, reducing by half. Stir in beef broth and simmer 2-3 minutes, then add cream and ground peppercorns. Simmer until thick.
5. Serve: Slice steaks, plate, and top with peppercorn sauce. Garnish with flaky salt and parsley. Enjoy!
Ari’s Best Tips!
- Room Temperature: Allowing the steaks to sit out at room temperature ensures even cooking.
- Hot Pan: The pan should be hot enough to create a beautiful sear, which locks in the steak’s juices. And be sure to use neutral oil instead of olive oil, the latter of which smokes easily.
- Resting: Letting the steaks rest allows juices to redistribute, resulting in tender bites.
- Controlled Creaminess: For a richer sauce, reduce the beef broth further before adding the cream.
Make-Ahead, Leftovers, & Storage
- To make-ahead: You can toast the peppercorns and chop the shallots up to a day in advance, storing them in an airtight container.
- Store: Place leftover steak and sauce in separate airtight containers and refrigerate for up to 3 days.
- Reheat: Gently reheat the steak in a skillet over low heat, or slice thinly and enjoy cold over salads. Warm the sauce in a small saucepan over low heat, adding a splash of broth if it has thickened.
The sauce is really best enjoyed fresh. I don’t recommend freezing cream sauces, as the texture can be off when thawed or reheated. The steak, however, can be frozen for later if you happen to have leftovers. Use within 2 months.
Serving Suggestions
My go-to steakhouse sides are always creamed spinach and crispy roasted potatoes. Here’s a few other side dishes you could enjoy with the sirloin steak:
- Mashed Potatoes: The peppercorn sauce complements creamy mashed potatoes beautifully. I’ve got tons of great recipes, like these garlic mashed potatoes, mashed potatoes with sour cream, or horseradish mashed potatoes! For something slightly different, try mashed parsnip purée!
- Roasted Vegetables: Crisp-tender asparagus, oven-roasted broccolini, or Brussels sprouts.
- Green Salad: A crisp side salad provides a fresh contrast to the rich steak and sauce. Try my romaine salad with lemon Caesar vinaigrette.
This easy steak recipe delivers a restaurant-quality meal right at home. If you’re a steak lover like me, be sure to give this one a try!
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Pan-Seared Sirloin Steaks with Peppercorn Sauce
Ingredients
- 2 sirloin steaks (8-12 oz each), NY Strip steaks, or cut of your choosing
- 3 tsp kosher salt
- ½ tsp freshly ground black pepper
- 1 Tbsp whole black peppercorns
- 2 Tbsp neutral oil, such as grapeseed oil
- 4 cloves garlic, peeled and smashed
- 1 Tbsp unsalted butter
- 1 large shallot, peeled, halved, and finely diced
- ⅓ cup (80ml) Brandy or Cognac
- ¾ cup low-sodium beef broth or chicken broth
- ½ cup (120ml) heavy cream
- Flaky sea salt
- Fresh parsley, finely chopped or thinly sliced chives
Instructions
- Season the steaks. Pat the steaks dry with paper towels, then season generously on both sides with about 3 tsp kosher salt and ½ tsp ground black pepper. Allow the steaks to sit out at room temperature for about 20 minutes before beginning.
- Toast the peppercorns. Place a skillet over medium heat, then add 1 Tbsp whole peppercorns. Toast, shaking the pan a little, for about 1-2 minutes, then remove from the heat. Pour the peppercorns into a mortar. Use the pestle to coarsely grind.
- Cook the steak. Return the pan to the stove, then set over high heat. Add 2 Tbsp neutral oil, then heat until smoking. Using tongs, carefully add the steaks and sear on their sides, fat strip side down for 30-60 seconds. Turn them so they lay flat and cook for 2 minutes on the first side. Flip the steaks, add the smashed garlic cloves, then cook for 2 minutes more for medium-rare. Transfer the steaks to a cutting board to rest, but leave the garlic in the pan
- Make the sauce. Lower the heat to medium and add 1 Tbsp unsalted butter. To the garlic, add diced shallot. Cook, stirring often, for 1-2 minutes, until softened. Add ⅓ cup of Brandy, then use a spatula to scrape any browned bits off the bottom of the pan. Allow the Brandy to reduce by half, then pour in ¾ cup low-sodium beef broth. Cook for an additional 2-3 minutes, then add ½ cup of heavy cream and 1 Tbsp coarsely ground black pepper. Allow the sauce to simmer for a few minutes until it thickens to your desired consistency. Taste, then adjust seasoning as needed.
- Slice, then serve! Cut the rested steak into strips, transfer to serving plates, then spoon the peppercorn sauce on top. Sprinkle the steaks with flaky sea salt and chopped parsley. Enjoy!
Notes
- If you don’t have a mortar and pestle, the peppercorns can be ground in a small spice grinder. Alternatively, you can seal them in a Ziplock bag and crush with a rolling pin.
- Toasting the peppercorns is optional, but recommended as it releases their natural oils and enhances their fragrant aroma.
- To make-ahead: You can toast the peppercorns and chop the shallots up to a day in advance, storing them in an airtight container.
- Store: Place leftover steak and sauce in separate airtight containers and refrigerate for up to 3 days.
- Reheat: Gently reheat the steak in a skillet over low heat, or slice thinly and enjoy cold over salads. Warm the sauce in a small saucepan over low heat, adding a splash of broth if it has thickened.
- I do not recommend freezing the sauce as the creamy texture will alter upon thawing.
Nutrition
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