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Sirloin Steak with Black Sauce | Charalambides Christis

Frixos Demetriades
May 14, 2020

My passion for black pepper dates back to my teenage years, when I used to go to a very popular restaurant called ‘’KORONA’’ and there I could enjoy my favourite and one of the best dishes named ‘Pepper Steak’. I do my best to bring back these memories and believe me it is not that difficult!

Serve with french fries and green flat beans, along with coarse sea salt and fresh thyme.

Prep Time
15
mins
Cook Time
50
mins
Serves
2

Ingredients

  • 2 Sirloin Steak Fillets, about 250 gr each
  • 1 tablespoon Rapeseed oil
  • 3 tablespoons Black Pepper, coarsely crushed
  • 120 ml Charalambides Christis Dairy Cream
  • 500 g Barba Stathis Flat Beans
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1 clove Garlic
  • 100 ml Cognac
  • 150 ml Beef Broth
  • 2 tablespoons Fresh Parsley, finely chopped
  • 1 tablespoon fresh thyme, chopped
  • 1 tablespoon Coarse Sea Salt
  • 1 tablespoon freshly ground Black Pepper

Instructions

  1. 30 minutes before cooking, remove the steaks from the refrigerator. When they reach room temperature, wipe them with kitchen paper and season with salt and pepper, both sides and edges.
  2. In a large pot, bring the water to a boil over high heat. Add the flat beans and as soon as they come to a boil wait a minute and then remove them from the pot and transfer them to a bowl full of cold water and some ice cubes. Drain, allow to dry and set aside.
  3. Put a large heavy cast-iron skillet on high heat and let it heat for 2 minutes until very hot. Add the oil to the pan and let it heat for 1 minute until it smokes. Then, using metal tongs, carefully add the steaks to the pan while keeping a distance and bake on each side for 2-3 minutes (for medium-rare) until you achieve a nice crust. Remove from the pan and let them 'rest' covered with foil to keep them warm.
  4. Meanwhile, place the peppercorns in a mortar and break thickly.
  5. Use the same pan and when it’s on high heat add the brandy. Tilt the pan so that the alcohol ignites and allow the alcohol to evaporate. Then add the beef broth, and while on high heat let it heat well until half of it is reduced.
  6. Turn on low heat, add the garlic, peppercorns, Worcestershire sauce and Dijon mustard, stirring constantly for 2 minutes. Add the dairy cream and cook until the cream is thick enough. Remove the garlic and mix the parsley and the rest of the salt and pepper.
  7. Place the steaks on plates, add the sauce and accompany the steaks with the potatoes and green flat beans.
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