Sirloin Steak with Garlic Peppercorn Sauce
Sirloin Steak with Garlic Peppercorn Sauce
This recipe, or one very much like it, is something that Dan tried making before children, at our Fern Flower house in Columbia, MO.
Servings 6 servings
Calories 533kcal
Ingredients
- 2 tbsp butter
- 1/4 cup green onion minced
- 2 tbsp garlic minced
- 1/2 cup dry white wine
- 2 tbsp Dijon mustard
- 1 cup whipping cream
- 2/3 cup beef broth
- 2 lb sirloin steak
- 1 tbsp black pepper coarsely ground
- 1 tsp white pepper cracked if possible
- 1 tbsp olive oil
- 1/4 cup parsley chopped
Instructions
- In a medium saucepan melt butter, add onions and garlic.
- Saute until the onions are transparent.
- Add wine and cook until reduced by 1/2, about 4 minutes.
- Whisk in mustard, cream and broth. Boil until reduced to 1.5 C, about 7 minutes.
- Coat both sides of steak with peppercorns. Heat oil in heavy large skillet. On medium-high heat cook steak to desired doneness. Transfer to platter.
- Add sauce to pan drippings, bring to boil, scraping up browned bits. Cook 1 minuted longer.
- Add parsley and spoon over steak.
Notes
Texas Blossoms Cookbook, Page 132
Nutrition
Calories: 533kcal | Carbohydrates: 6g | Protein: 33g | Fat: 40g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Cholesterol: 135mg | Sodium: 285mg | Potassium: 651mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1550IU | Vitamin C: 23.1mg | Calcium: 80mg | Iron: 3.4mg