Enjoy a premium gourmet experience with this Succulent Sirloin Steak and Creamy Peppercorn Sauce with Roasties and Creamed Spinach recipe. This dish is a celebration of rich, robust flavours, promising a dining experience that is both hearty and satisfying.
The steak is seasoned simply and seared to your liking, allowing the natural flavours of the beef to shine through. Each bite of the steak is a burst of juicy, meaty goodness, transporting you straight to a high-end steakhouse.
Adding a touch of indulgence to the steak is the homemade creamy peppercorn sauce. The sauce is a beautiful blend of creamy, spicy, and tangy notes, adding a delightful kick that enhances the flavour of the sirloin. It’s a match made in culinary heaven.
Accompanying the steak are golden roasties, cooked to a perfect crisp. The roasties are fluffy on the inside and crispy on the outside, their earthy flavour complementing the rich steak and peppercorn sauce beautifully.
Adding a touch of elegance to the dish is a serving of creamed spinach. The spinach is cooked down to a velvety texture, its natural earthiness enhanced by the addition of cream. It provides a refreshing contrast to the hearty steak and roasties, rounding off the meal perfectly.
This Succulent Sirloin Steak and Creamy Peppercorn Sauce with Roasties and Creamed Spinach recipe is a testament to the beauty of classic, well-executed flavours. Whether you’re cooking for a special occasion or a gourmet dinner at home, this dish is sure to impress.
Before you get started make sure you wash the veggies and gather the necessary cooking tools, including a baking tray, saucepan, bowl, rolling pin, garlic press, frying pan, plate and some aluminium foil.
Succulent Sirloin Steak and Creamy Peppercorn Sauce with Roasties and Creamed Spinach
Print RecipeIngredients
- 100g Baby Spinach
- 15ml Cider Vinegar
- 1 Echalion Shallot
- 2 Sirloin Steaks
- 150g Creme Fraiche
- 450g Potatoes
- 10g Black Peppercorn
- 1 Chicken Stock Powder
- 1 Garlic Clove
- 1 Bunch of Flat Leaf Parsley
- 1 Red Onion
- 100ml Water for the Sauce
Instructions
Step 1: Start the Potato
Set your oven to preheat at 200°C and take the steak out of your fridge. Halve, peel, and thinly slice the red onion. Chop the potato into 2cm chunks without peeling, place them on a baking tray, drizzle with oil, season with salt, and spread out in one layer. Roast on the top shelf of your oven until golden, 25-30 mins. Turn halfway through cooking.
Step 2: Caramelise the Onion
Heat a drizzle of oil in a large saucepan on medium heat. Add the onion and season with salt. Stir and cook until soft and caramelised, 10-12 mins. Stir every now and then to make sure it is not burning. When soft, transfer to a bowl and cover to keep warm. We will be adding them to the potato later.
Step 3: Prep the Rest
Meanwhile, halve, peel and thinly slice the shallot. Roughly chop the parsley (stalks and all). Crush the peppercorns in a freezer bag with the bottom of a saucepan or a rolling pin. Peel and grate the garlic (or use a garlic press). Season the steak with salt and pepper.
IMPORTANT: Wash your hands after handling raw meat.
Step 4: Make the Sauce
Return your now-empty saucepan to medium heat and add a splash of oil. Add the shallot and cook until soft, stirring frequently, 4-5 mins. Add the crushed peppercorns and stir in the cider vinegar. Allow the vinegar to bubble away, 1-2 mins. Stir in the stock powder and water (see ingredients for amount) and allow it to reduce by half, 3-4 mins. Stir in half the crème fraîche, then remove from the heat and set aside.
Step 5: Fry the Steak
Heat a splash of oil in a frying pan over high heat. Once hot, lay in the steak. Cook until browned, 1-2 mins on each side for medium-rare. Cook for a further minute on each side if you like it medium. Transfer to a plate, cover with foil and leave to rest for a few mins.
IMPORTANT: Steak is safe to eat when the outside is no longer pink.
Pop your pan back on medium heat heat and add the spinach and garlic. Season with salt and pepper, stir together and cook until wilted, 1-2 mins. Stir in the remaining creme fraiche and cook until piping hot. Taste and add salt and pepper if you feel it needs it, then remove the pan from the heat.
Step 6: Finish and Serve
When everything is ready, reheat the sauce over medium-heat until it’s piping hot. Add any steak resting juices and the parsley to the sauce. Taste and add salt if necessary. Take the potato out of your oven and spread the caramelised red onion on top of them, mix together. Share the potatoes between your plates. Cut each steak thinly and place alongside the potatoes. Spoon the sauce over the steak and serve the creamed spinach alongside. Enjoy!
