An impressive recipe inspired by French cuisine, in which beef sirloin is coated in coarsely ground black pepper, seared in a pan, then finished with a creamy sauce. The sharpness of the pepper together with the smoothness of the sauce make this a fast and elegant option for special dinners.
Bring the sirloin slices to room temperature and coat both sides with coarsely ground black pepper, pressing it in.
Heat the butter in a pan and sear the meat over high heat, keeping each side still for a few minutes, cooking to the desired doneness; set aside and add the salt.
Add broth, cream, and mustard to the same pan, lower the heat, and stir until the sauce thickens.
Drizzle the sauce over the meat and serve hot.
Important: Be sure to bring the meat to room temperature before putting it in the pan; cold meat won't cook evenly. Allergen: contains dairy due to cream. Caution: Lower the heat while preparing the sauce — boiling it can cause the cream to split.
If you let the meat rest for a few minutes after cooking, the juices redistribute inside and it releases less liquid when cut.
Admin DadaGastro · verified in test kitchenBu tarife henüz yorum yapılmamış. İlk yorumu sen yaz.
Recipes tried by those who liked this one, fitting the same table.
Your suggestion, complaint, or question — we listen to all of them.