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  • 4 x 225g sirloin
    steaks
  • crushed black peppercorn
  • splash of oil
  • knob of butter
  • ready-made béarnaise
    sauce

Nutrition: per serving

  • kcal98
  • fat6g
  • saturates3g
  • carbs1g
  • sugars0g
  • fibre0g
  • protein10g
  • salt0.1g
    low
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Method

  • step 1

    Press the 4 sirloin steaks into a plate of crushed black peppercorns. Transfer the steaks to a plate and leave to infuse with the pepper for 3-4 hrs or overnight in the fridge. Bring the steaks up to room temperature before frying. Heat a splash of oil in a frying pan and sear the steaks for 1 min on each side to seal. Reduce the heat, add a knob of butter and cook for another 4 mins, turning once. Transfer to a plate and allow to rest. To serve, cut each steak into thin slices and thread onto small wooden skewers. Serve with small bowls of good-quality, ready-made béarnaise sauce as a dip.

Recipe from Good Food magazine, December 2005

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Comments, questions and tips (7)

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Overall rating

A star rating of 3.5 out of 5.6 ratings

alacoque

Can these be served cold?

lieann

A star rating of 5 out of 5.

Made these for a drinks party. Went down a storm and wished had made twice amount - very tasty and easy to make.

eleanormayo

A star rating of 4 out of 5.

I used a mixture of ground black pepper and sechzuan peppercorns that I muddled first with a pestle & mortar. I peppered the steaked and then sliced them before threading them so that I could cook them under the grill & then serve straight away. I served them with Atkins & Potts…

bluesnicket

A star rating of 5 out of 5.

Excellent recipe, minimal prep and tasty to eat. Will definitely do again.

ellecantere

And I also forgot to rate - any tips for food to boost memory??!!

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