2 tbsp whole black peppercorns
1 tbsp olive oil
4 x 200g Sirloin steaks
200ml white wine
250ml chicken stock
150ml double cream
- Place the peppercorns between 2 sheets of cling film and bash with a rolling pin (so that half the peppercorns remain whole). Place the peppercorns on a plate and lightly coat each steak on both sides with them. Lightly season with sea salt.
- Heat the oil in a large heavy based frying pan over a high heat. Fry the steaks for 3 minutes on each side, then remove from the pan and set aside on a plate.
- Deglaze the pan with wine, add the chicken stock, cream and any peppercorns from the plate and simmer for 5 - 10 minutes until the sauce has reduced and thickened.
- Return the steak to the pan of cream sauce. Continue cooking the steaks according to each persons taste (rare, medium, well done), while spooning the sauce over the steaks to coat well (if the steak has too many peppercorns on it, scrape them back into the sauce).
- Serve immediately on hot plates drizzled with the peppercorn sauce.