Ingredients
2x 200g sirloin steaks, trimmed and at room temperature
Olive oil, for brushing
Sea salt and cracked black pepper
Pink Peppercorn and Whisky Sauce
1 tbsp olive oil
1 tbsp unsalted butter
2 shallots, chopped
2 cloves garlic, crushed
2 cups beef stock
1 tbsp pink peppercorns
1/4 cup single pouring cream
2 tbsp whisky
SERVES 2
Method
To make the pink peppercorn and whisky sauce, heat the oil and butter in a large frying pan over medium heat
Add the shallots and garlic and cook, stirring, for 4 minutes or until softened
Add the stock and cook for 12-15 minutes or until reduced by half
Strain the sauce and return to the pan, discarding the shallot and garlic
Add the peppercorns, salt, cream and whisky and cook for 3 minutes. Set aside
Preheat a char-grill pan or BBQ over high heat
Brush the steaks with oil and sprinkle with salt and pepper
Cook the steaks for 3 minutes each side for medium-rare or until cooked to your liking
Serve the steaks with the peppercorn sauce
Recipe source: Donna Hay (2013) The New Classics
