Sirloin Steak With Bourbon Peppercorn Cream Sauce Recipe
I absolutely love this recipe because it takes a classic steak and elevates it with a rich, creamy bourbon peppercorn sauce that feels like I’m dining at a gourmet restaurant from the comfort of my home. Plus, the combination of bold flavors and the satisfying sizzle of the pan makes cooking it as enjoyable as devouring the final product.
I adore treating myself to a flawlessly prepared sirloin steak, particularly when it’s topped with a sumptuous bourbon peppercorn cream sauce. Juicy steak, hit with salt and freshly ground black pepper, is made even better with the creamy concoction of shallots, heavy cream, and a touch of Dijon mustard.
The bourbon adds an unbelievable depth of flavor. And coarsely crushed black peppercorns?
That’s where the real punch comes from—the pepper exudes an awesome earthiness and has a slight sweetness when cooked. A splash of Worcestershire sauce and fresh thyme for garnish round out the aromatic experience.
Ingredients
Steaks from the sirloin: Protein that is nearly all lean, rich in iron and B vitamins, and lots of flavor.
Heart-healthy, good for cholesterol, and flavorful in a mild way—olive oil is a nourishing fat.
Alliums: Contain sulfur compounds, which reduce heart disease, and cancer risks; high in antioxidants; low in calories; and may help with weight control.
Cream: Contains a high amount of butterfat, which produces a sinfully rich, creamy texture that melts in the mouth.
Bourbon: Contributes depth, sweetness, and a hint of smokiness to the sauce.
Spicy heat, enhances dish complexity, aids digestion—black peppercorns do it all.
Dijon mustard: Sharp and tangy, and an emulsifier that brings a lot of flavor.
Ingredient Quantities
- 2 sirloin steaks (about 10 ounces each)
- Salt and freshly ground black pepper, to taste
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 2 shallots, finely chopped
- 1 cup heavy cream
- 2 tablespoons bourbon
- 1 tablespoon coarsely crushed black peppercorns
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 2 sprigs of fresh thyme (optional for garnish)
Instructions
1. Prepare the sirloin steaks by salting and seasoning them with fresh black pepper. Place the steaks in a room-temperature environment for about 15 minutes, allowing them to come to temperature before cooking.
2. A big frying pan, one you can cover later, is what you need for this. Heat the olive oil in it over medium-high heat. When the oil is hot but not smoking, add the steaks. Sear them for about 3-4 minutes on each side for medium-rare, or until they reach your desired level of doneness. Plate the steaks, cover them with foil, and let them rest while you make the pan sauce.
3. In the same skillet, reduce the heat to medium and add the unsalted butter. When the butter has melted, add the finely chopped shallots and sauté until they’re soft and translucent—a good 2-3 minutes should do it.
4. Stir in the bourbon cautiously and let it simmer for approximately 1-2 minutes so the alcohol can evaporate.
5. The skillet requires heavy cream. Add it to the skillet and stir it all together. Allow the heavy cream to come to a gentle simmer.
6. Mix in the coarsely crushed black peppercorns, Dijon mustard, and Worcestershire sauce. Maintain a slow simmer while stirring the sauce and allowing it to mingle with enriched flavors and aromas until it thickens to your desired consistency, which should take around 3-5 minutes.
7. Sample the sauce and modify the seasoning with extra salt and pepper if required.
8. When the sauce has attained the consistency you want, put the steaks back in the skillet to warm up, using some of the sauce to baste the steaks.
9. Pour the leftover sauce over the steaks after transferring them to individual plates for serving.
10. If you prefer, you can add fresh thyme sprigs as a garnish, and then it’s time to chow down. What you’re about to partake in is not your everyday sirloin steak. It’s actually sirloin steak with a creamy bourbon peppercorn sauce—that is, if you managed to pour all that sauce onto the steak in the last step.
Equipment Needed
1. Large frying pan with a lid
2. Tongs
3. Foil
4. Cutting board
5. Chef’s knife
6. Measuring spoons
7. Measuring cup
8. Wooden spoon or spatula
9. Small bowl (for seasoning)
10. Plate (for resting steaks)
FAQ
- Q:Is it permissible for me to use a different steak cut other than sirloin? A: Ribeye or New York strip steaks are fantastic substitutes.
- Q:Can I use something other than bourbon that doesn’t have alcohol in it? A: You could use beef broth with some apple cider vinegar for a taste that’s similar.
- Q:How can I tell when the steaks are done to medium-rare? A: The best way is to use a meat thermometer. Medium-rare is 130°F-135°F when measured at the internal part of the steak.
- Q:Q: How can I thicken the sauce? A: You can simmer it longer to reduce, or whisk in a small amount of cornstarch mixed with water.
- Q:Is it permissible to make the sauce beforehand and just reheat it when needed? A: Indeed, and you can serve it as thick as you desire. Just know that if you want it to reach its optimal thickness, you’d better not rush it in the pan.
- Q:Is it acceptable to use a different kind of mustard in the sauce? A: Yes, whole grain mustard can be used to add a texture and flavor base to the sauce.
Substitutions and Variations
For sirloin steaks: If you want to change it up, replace it with ribeye or New York strip steak for a different cut of beef.
For olive oil: Substitute with avocado oil or canola oil.
To substitute for unsalted butter: Use ghee or salted butter (adjust additional salt to taste).
For shallots: Use finely chopped onions or green onions.
To make heavy cream: Use half-and-half or coconut cream for a dairy-free option.
To replace bourbon: Use brandy or omit for a non-alcoholic version.
For Dijon mustard: Substitute whole grain mustard or yellow mustard.
Pro Tips
1. Proper Steak Resting: After cooking the steaks, let them rest for at least 5-10 minutes under foil. This step is crucial for the juices to redistribute within the meat, ensuring a tender and flavorful steak.
2. Perfect Sear Technique: To achieve a beautiful crust on the steaks, make sure they are dry before seasoning. Patting them with paper towels helps remove excess moisture, allowing for a better sear.
3. Flambé Option: For a more dramatic and enriched flavor, you can flambé the bourbon after adding it to the shallots. Carefully ignite the alcohol with a long lighter or match to burn off the alcohol more quickly, then proceed with the recipe as directed.
4. Sauce Thickening: If your sauce isn’t thickening to your liking, you can simmer it for a few extra minutes or whisk in a small knob of cold butter at the end of cooking to help it reach the desired consistency.
5. Extra Peppercorn Kick: For more pepper flavor, lightly toast the coarsely crushed black peppercorns in a dry skillet before adding them to the sauce. This will enhance their aroma and add depth to the sauce.
Sirloin Steak With Bourbon Peppercorn Cream Sauce Recipe
My favorite Sirloin Steak With Bourbon Peppercorn Cream Sauce Recipe
Equipment Needed:
1. Large frying pan with a lid
2. Tongs
3. Foil
4. Cutting board
5. Chef’s knife
6. Measuring spoons
7. Measuring cup
8. Wooden spoon or spatula
9. Small bowl (for seasoning)
10. Plate (for resting steaks)
Ingredients:
- 2 sirloin steaks (about 10 ounces each)
- Salt and freshly ground black pepper, to taste
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 2 shallots, finely chopped
- 1 cup heavy cream
- 2 tablespoons bourbon
- 1 tablespoon coarsely crushed black peppercorns
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 2 sprigs of fresh thyme (optional for garnish)
Instructions:
1. Prepare the sirloin steaks by salting and seasoning them with fresh black pepper. Place the steaks in a room-temperature environment for about 15 minutes, allowing them to come to temperature before cooking.
2. A big frying pan, one you can cover later, is what you need for this. Heat the olive oil in it over medium-high heat. When the oil is hot but not smoking, add the steaks. Sear them for about 3-4 minutes on each side for medium-rare, or until they reach your desired level of doneness. Plate the steaks, cover them with foil, and let them rest while you make the pan sauce.
3. In the same skillet, reduce the heat to medium and add the unsalted butter. When the butter has melted, add the finely chopped shallots and sauté until they’re soft and translucent—a good 2-3 minutes should do it.
4. Stir in the bourbon cautiously and let it simmer for approximately 1-2 minutes so the alcohol can evaporate.
5. The skillet requires heavy cream. Add it to the skillet and stir it all together. Allow the heavy cream to come to a gentle simmer.
6. Mix in the coarsely crushed black peppercorns, Dijon mustard, and Worcestershire sauce. Maintain a slow simmer while stirring the sauce and allowing it to mingle with enriched flavors and aromas until it thickens to your desired consistency, which should take around 3-5 minutes.
7. Sample the sauce and modify the seasoning with extra salt and pepper if required.
8. When the sauce has attained the consistency you want, put the steaks back in the skillet to warm up, using some of the sauce to baste the steaks.
9. Pour the leftover sauce over the steaks after transferring them to individual plates for serving.
10. If you prefer, you can add fresh thyme sprigs as a garnish, and then it’s time to chow down. What you’re about to partake in is not your everyday sirloin steak. It’s actually sirloin steak with a creamy bourbon peppercorn sauce—that is, if you managed to pour all that sauce onto the steak in the last step.
