Pan-searing a steak allows you to accomplish two great things. First, by searing the steak you create what’s called the Maillard reaction – this is a chemical reaction where proteins and sugars are transformed by heat to create that beautiful golden-brown crust on a steak. This makes the steak tastier than if it was, say boiled. Secondly, the residue left in the pan from searing a steak can be used to create a delicious pan sauce. Pan sauces can be made with a variety of flavours and ingredients, and today we’re looking at a classic bistro recipe.
Top Sirloin Steak with Peppercorn Sauce
Serves 4
Ingredients:
4 top sirloin steaks, about 6-8 oz each
to taste salt and pepper
2 tbsp grapeseed or other high temperature cooking oil
1 tbsp butter
2 tbsp shallots, minced
2 tbsp black pepper, coarsely crushed (use a spice grinder, or crush under a heavy pot)
4 branches fresh thyme
4 tbsp brandy
2 cups beef stock
1/2 cup whipping cream
Method:
1. Remove the steaks from the fridge and season well with salt and pepper. Allow to sit on your counter for 30-45 minutes to marinate.
2. Preheat a large heavy bottomed pan over a medium high heat. Rub the oil on the steaks, and when the pan is hot, add the steaks, making sure they are not crowded in the pan (this can cause steaming which you don’t want).
3. Cook the steaks, flipping every minute or so, until an internal thermometer reads 120°F, about 8 minutes depending on the thickness of the steak. Remove the steaks and set aside in a warm area to rest. When resting they will increase in temperature as well.
4. Turn the heat down to medium in the pan. Add the butter and the shallots. Using a wooden spoon, start to scrape the fond that is sticking to the bottom of the pan. Add the peppercorns and the thyme, then deglaze with the brandy. Be careful as the brandy could ignite if the pan is too hot.
5. Reduce the brandy by half, then add the beef stock and bring to a simmer. Reduce the beef stock by half until it’s about a cup, then add the cream. Reduce to thicken. Taste for seasoning (add salt if necessary). Remove the thyme and discard.
6. Add the steaks into the sauce to reheat for about 30 seconds. Then arrange the steaks on a platter and cover with the sauce. Alternately, you may want to serve the sauce on the side in a boat. Bon Appetit!