The steak-restaurant order you can make in one pan
There's a reason the green peppercorn sauce has never left the steak-restaurant menu: it's magnificent, and it takes about ten minutes. The little peppercorns come in a jar of brine, sitting near the capers at the supermarket, and they bring a gentle heat that cream rounds off beautifully. You'll sear the sirloin in a heavy pan, rest it, and build the whole sauce on the browned bits left behind. Two steaks, one pan, and a dinner that feels like a night out.
Ingredients
- 1 Your Farmer grass-fed sirloin steak (about 420g), halved into two steaks
- 1 tbsp olive oil
- Salt and pepper to season
- 20g butter
- 1 eschalot, finely diced
- 2 tbsp green peppercorns in brine, drained and lightly crushed
- 60ml brandy (or extra beef stock)
- 125ml beef stock
- 150ml thickened cream
- 1 tsp Dijon mustard
Instructions
Pat the steaks very dry and season generously on both sides.
2 sirloin steaksHeat the oil in a heavy pan over high heat until just smoking. Stand the steaks fat-edges down for 1–2 minutes to render, then sear 2.5–3 minutes per side for medium-rare. Move to a warm plate and cover loosely — they rest while you make the sauce.
1 tbsp olive oilDrop the heat to medium. Add the butter and eschalot to the same pan and cook 2 minutes until soft.
20g butter1 eschalotStir in the peppercorns. Take the pan off the heat, add the brandy, then return it and let it bubble almost away, scraping up the browned bits — they're the backbone of the sauce.
2 tbsp green peppercorns60ml brandyPour in the stock and simmer 3–4 minutes until reduced by half.
125ml beef stockAdd the cream and mustard and simmer gently 2–3 minutes, until the sauce coats the back of a spoon. Season, then stir in every drop of the steaks' resting juices.
150ml thickened cream1 tsp Dijon mustardPlate the steaks whole or sliced, spoon the sauce generously over, and serve with mash or frites and something green.
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A Pan Sauce Is Mostly Confidence
The brown crust a steak leaves behind in the pan — the fond, if we're being French about it — is concentrated flavour waiting for a liquid to carry it. That's all a pan sauce is: dissolve the fond, reduce, enrich, pour it back over the steak it came from. Sirloin is the right cut for the cream treatment because its flavour is clean and assertively beefy; a richer, more marbled steak can get lost under a sauce like this, but the striploin holds its line. One practical note: don't wash the pan between steak and sauce, and reach for stainless or cast iron over non-stick if you can — a slick surface builds barely any fond, and the fond is the whole point. Green peppercorns are just black pepper picked young and put up in brine — softer, brighter, with a gentle heat that cream tames without erasing. Your Farmer® sirloin is the Pack C steak in the grass-fed beef CSA share — 420g that halves neatly into two — and because grass-fed runs lean, our guide to cooking grass-fed beef is worth a read before your first sear.
Swaps and Variations
Eye fillet is the special-occasion swap — see the special-occasion steak made simple — and scotch fillet works if you like richer against richer. No brandy in the house? Use extra stock and an extra half-teaspoon of Dijon; whisky also steps in surprisingly well. A handful of sliced mushrooms cooked with the eschalot turns it into a peppercorn-mushroom sauce that's arguably better than either parent. And the sauce isn't precious about its steak — it's just as happy over rump.
Storage and Leftovers
Leftover sauce keeps in an airtight container in the fridge for up to 3 days. Reheat it gently with a splash of water, stirring — a hard boil can split the cream. Cooked steak keeps 3 days too; slice it cold for sandwiches rather than reheating. The sauce's second life is a good one: spooned over roast vegetables, mash, or next week's pan-fried chicken, it asks no questions and improves everything.
Frequently asked questions
Do I have to use brandy?
Where do I find green peppercorns?
My sauce is too thin. How do I fix it?
Can I make the sauce ahead?
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