Sirloin Steaks with Peppercorn Sauce

with Fries, French Shallots and Green Beans

  • 30 min
BBQ
Beef
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

Ingredients

1/2
Beef Broth Cube(s)
2
Beef Sirloin
1/2 tbsp
Black Peppercorn
1
French Shallot(s)
1/2 tbsp
Garlic Powder
150 g
Green Beans
2 tbsp
Olive Oil (not included)
43 ml
Sour Cream
1/2 cup(s)
Water for Beef Broth (not included)
300 g
Yukon Gold Potatoes
Nutritional facts
Serving per portion
Amount / Serving
Calories
612 kcal
Total fat
31 g
Saturated Fat
9 g
Sodium
595 mg
Total Carbohydrate
36 g
Fiber
6 g
Sugar
6 g
Proteins
46 g

Instructions

Prepare and bake potatoes
1

Cook the potatoes

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

Cook green beans
2

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
3

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
4

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.