Sirloin With Creamy Pepper Sauce

Prep Time
Cook Time
Ready In

"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)."

Original recipe yields 4 servings


  • 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

Step 1

Mix pepper and salt on a plate.

Step 2

Brush both sides of steaks with olive oil.

Step 3

Press steaks into pepper and salt mixture (both sides).

Step 4

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).

Step 5

Remove steaks from the pan and rest for 5 minutes. I put them in a 50 degree celsius oven while making sauce.

Step 6

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.

Step 7

Serve cream sauce over the steaks.

Tips & Variations

No special items needed.



This was wonderful! The creamy pepper sauce went quite well over the sirloin steaks. And it was so easy (and quick) to prepare. Thanks for sharing your recipe, I'mPat. We loved it.

review by:
(22 Apr 2017)


This recipe is delicious and the creamy sauce matches so naturally with the beefy flavor of the ribeye steaks I used. I followed the recipe, except that in addition to the black pepper I used Montreal seasoning mix in place of the salt. It gave a really wonderful flavor to the sauce that was well enjoyed by all of us. A keeper! Thank you ImPat for sharing!

review by:
(19 Apr 2017)