6 x 200 g beef sirloin steaks, trimmed
Salt, to taste
micro herbs, to garnish
Pink peppercorn sauce
25 g butter, chopped
1 eschalot, finely chopped
¼ cup red wine
2 cups beef stock
3 tsp cornflour
3 tsp canned pink peppercorns in brine, drained
- Season steaks with salt.
- Heat an oiled, large, heavy-based, non-stick frying pan over a medium to high heat. Add beef in two batches. Cook for about 3 to 4 minutes on each side for medium, or until cooked to your liking. Remove. Rest, loosely covered with foil, while making the sauce.
- To make sauce, melt butter in same heated pan. Add eschalot. Cook, stirring, for about 1 minute, or until soft. Add wine. Simmer for about 1 minute, or until slightly reduced. Blend ½ cup of stock with cornflour in a small jug until smooth. Add to pan with remaining stock and peppercorns. Bring to boil. Simmer for about 5 minutes, or until slightly thickened.
- Serve beef with sauce. Garnish with micro greens.