Peppered Steak with Matariki 2009 Les Filles Syrah

Peppered Steak with Matariki 2009 Les Filles Syrah

¼ cup black peppercorns
2 finely chopped shallots
1 cup beef stock
¾ cup thickened cream
2 Tbsp sherry
2 Tbsp Olive Oil
4 thick cut sirloin steaks

Coarsely crush the peppercorns in a pestle and mortar
Coat the steaks with the peppercorns
In a pan heat olive oil over a medium-high heat
Add the steaks and cook for five minutes on each side for medium rare, remove from pan and let stand
Add shallots and fry until golden
Add the sherry and immediately remove pan from the stove and light with long match to burn off the alcohol
Return to stove and add the beef stock and reduce by half, the sauce should be glossy
Reduce heat to medium and add the thickened cream (you can use Philadelphia cream for reduce fat option)
When cream is stirred through, add any of the juices from your steaks and remove from heat
Dish steaks and serve with sauce drizzled over top of the steaks with the remainder in a jug for those who want extra sauce

To Serve
Green salad, and for a treat thick cut homemade duck fat chips (perfect for soaking up the delicious sauce!)


Wine Match - Matariki 2009 Les Filles Syrah 



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