Sirloin Steaks with Peppercorn Sauce

with Fries, French Shallots and Green Beans

  • 30 min
Enjoy date night at home with our restaurant-style sirloin steaks, completed with a savoury peppercorn sauce, oven-baked potato wedges, and a side of green beans.
Steaks with peppercorn sauce


Beef Broth Cube(s)
Beef Sirloin
1/2 tbsp
Black Peppercorn
French Shallot(s)
150 g
Green Beans
5 g
Minced Garlic
2 tbsp
Olive Oil (not included)
43 ml
Sour Cream
1/2 cup(s)
Water for Beef Broth (not included)
300 g
Yellow Potatoes
Nutritional facts
Serving per portion
Amount / Serving
611 kcal
Total fat
31 g
Saturated Fat
9 g
594 mg
Total Carbohydrate
36 g
6 g
6 g
46 g


Prepare and bake potatoes

Cook the potatoes

Preheat the oven to 400F. Cut the potatoes into wedges. Toss in ½ of the olive oil, minced garlic, salt and pepper. Spread on a baking sheet lined with parchment paper and bake for 20-25 min.

Cook green beans

Prepare the vegetables and cook the green beans

Mince the French shallot and trim the ends of the green beans. Bring a small pot of water to a boil and drop in green beans. Let cook for 3-5 minutes, drain and keep warm.

Cook steaks and serve

Grill the steaks

Season the steaks on both side with salt and pepper. In the same pan, sear the steaks 3-4 minutes on each side over medium-high heat. Remove from the heat and set aside on a cutting board.

Prepare pepper sauce

Prepare the sauce

In the same pan, heat the remaining olive oil and sauté the French shallot and the peppercorn 1-2 minutes. Add the beef bouillon cube and the water. Bring to a boil and simmer for 3-4 minutes. Remove the pan from the heat, add the sour cream and mix well. Slice the steaks into strips and serve with the potato wedges and the green beans. Drizzle the steaks with the peppercorn sauce.