Sirloin With Creamy Pepper Sauce
October 22, 2014
"This is based on a recipe from the local Sunday paper with a bit of adaption on our part. I've allowed a little extra time on the preparation if cracking your own peppers (I use a grinder on pulse for a rough cracked pepper)."
- Serving Size: 1 (264.3 g)
- Calories 689
- Total Fat - 49.7 g
- Saturated Fat - 18.8 g
- Cholesterol - 221.7 mg
- Sodium - 742.7 mg
- Total Carbohydrate - 5.4 g
- Dietary Fiber - 1.3 g
- Sugars - 0.1 g
- Protein - 53.3 g
- Calcium - 147 mg
- Iron - 3.4 mg
- Vitamin C - 1 mg
- Thiamin - 1.4 mg
Mix pepper and salt on a plate.
Brush both sides of steaks with olive oil.
Press steaks into pepper and salt mixture (both sides).
Heat a large non-stick frypan over high heat. Place steaks in frypan and cook 3 minutes per side for medium-rare or until your liking (about 5 minutes per side got it well done).
Remove steaks from the pan and rest for 5 minutes. I put them in a 50 degree celsius oven while making sauce.
To make the cream sauce, add the cream and sour cream to the pan stirring well to pick up all the peppers for about 2 to 3 minutes or until thickened.
Serve cream sauce over the steaks.
Tips & Variations
No special items needed.