Pan-Seared Sirloin with Peppercorn Cognac Sauce
Michael Symon's Steak with Peppercorn Sauce
- Olive Oil
- 1 1/2 pounds Beef Sirloin (sliced into 1/2-inch thick pieces)
- Salt and freshly cracked Black Pepper
- 3 cloves Garlic (skin on and smashed)
- 1/3 cup Cognac
- 1 cup Beef Stock
- 1/2 cup drained Green Peppercorns
- 2 tablespoons Mustard
- 2 tablespoons Butter
- 1/4 cup chopped Parsley
- Place a large cast iron pan over medium high heat and add about 3 tablespoons of olive oil to the pan. Season the sirloin with salt and pepper and place in the pan. Toss in the smashed garlic. Allow the slices to brown on each side, about 2 minutes per side.
- Once all the slices are browned, deglaze with the cognac and let the alcohol burn off. Add the beef stock and then the green peppercorns. Once the liquid has reduced by half, stir in the mustard and butter. Adjust the seasoning to taste. Swirl the pan to emulsify the sauce and garnish with the chopped parsley.