Roast Sirloin With Black Peppercorn Crust Recipe
The taste of this Roast Sirloin With Black Peppercorn Crust has played on my mind so much that I seldom go for any another recipe of Roast Sirloin With Black Peppercorn Crust. It is a great Main Dish. The Roast Sirloin With Black Peppercorn Crust is made with Beef which is easy to find at any grocery store. Have faith in me and try this Roast Sirloin With Black Peppercorn Crust.
Ingredients
2 tablespoons black peppercorns
1 pound boneless lean sirloin steak, 1 1/2 inches thick, trimmed of fat
1 tablespoon olive or vegetable oil
3 green onions, chopped fine
2 tablespoons dry white wine
1 cup low sodium beef broth
Directions
Preheat the oven to 550°F.
Place the peppercorns in the bottom of a 7 inch skillet and crush them with a small heavy saucepan.
Coat both sides of the steak with the crushed peppercorns.
Set a heavy 10 inch skillet with an ovenproof handle over moderately high heat for 1 minute.
Add the olive oil and heat until almost smoking about 1 minute more.
Add the steak, cook for 30 seconds on one side, then turn.
Transfer the skillet to the upper third of the oven and roast, uncovered, about 4 to 5 minutes for rare, 6 to 7 minutes for medium rare, 7 to 8 minutes for medium.
Transfer the steak to a heated platter and slice thin.
Add the green onions to the skillet and cook, stirring, over moderate heat for 30 seconds.
Add the white wine and cook, uncovered, for 1 minute.
Add the beef broth and simmer for 2 to 3 minutes, scraping up any browned bits, until 1/2 cup of liquid remains.
Place the peppercorns in the bottom of a 7 inch skillet and crush them with a small heavy saucepan.
Coat both sides of the steak with the crushed peppercorns.
Set a heavy 10 inch skillet with an ovenproof handle over moderately high heat for 1 minute.
Add the olive oil and heat until almost smoking about 1 minute more.
Add the steak, cook for 30 seconds on one side, then turn.
Transfer the skillet to the upper third of the oven and roast, uncovered, about 4 to 5 minutes for rare, 6 to 7 minutes for medium rare, 7 to 8 minutes for medium.
Transfer the steak to a heated platter and slice thin.
Add the green onions to the skillet and cook, stirring, over moderate heat for 30 seconds.
Add the white wine and cook, uncovered, for 1 minute.
Add the beef broth and simmer for 2 to 3 minutes, scraping up any browned bits, until 1/2 cup of liquid remains.
