Sirloin steak with peppercorn sauce, mash and hazelnut beans

Name: Sirloin Steak with Peppercorn Sauce, Mash and Hazelnut Beans
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: British
Ingredients: 800g sirloin steaks, flattened slightly; 50g unsalted butter; 2 finely chopped shallots; 2 garlic cloves, finely chopped; 2 tbsp whole black peppercorns, lightly crushed; Thyme sprigs; Brandy; Beef stock; Double cream; 1 kg floury potatoes; 110g butter; 125ml full-fat milk; 200g fine green beans, trimmed; 40g butter; 75g toasted hazelnuts, lightly crushed; Sherry vinegar; Olive oil; Flat-leaf parsley

Dive into the rich flavors of a classic bistro dish with this Sirloin Steak with Peppercorn Sauce, Mash, and Hazelnut Beans recipe. This dish is a symphony of textures and tastes, bringing together the succulence of sirloin steak, the creaminess of mashed potatoes, and the crunchiness of hazelnut green beans, all unified by a decadent peppercorn sauce.

Sirloin Steak with Peppercorn Sauce, Mash, and Hazelnut Beans Recipe Overview

Cultural or Historical Context
This dish is a testament to traditional bistro cuisine, offering a balance of rich flavors and textures. It pairs the classic peppercorn steak with two side dishes that enhance the dining experience. The recipe is credited to James Martin, renowned for his contributions to British cooking and his appearances on Saturday Kitchen.

Ingredients List

For the Steak:

Sirloin steaks (800g total, flattened slightly)
Unsalted butter (50g)
Finely chopped shallots and garlic
Whole black peppercorns, lightly crushed (2 tbsp)
Thyme sprigs, brandy, beef stock, and double cream

For the Mash:

Floury potatoes (1 kg)
Butter (110g) and full-fat milk (125ml)

For the Beans:

Fine green beans (200g)
Butter (40g)
Toasted hazelnuts (75g), lightly crushed
Sherry vinegar, olive oil, and flat-leaf parsley

Preparation Instructions

Steak: Season and fry steaks in butter. Set aside, then in the same pan, soften shallots and garlic. Add peppercorns, thyme, and brandy, followed by beef stock and cream to create the sauce.
Mash: Boil peeled potatoes until tender, then mash with butter and milk, seasoning to taste.
Beans: Boil trimmed beans briefly, then sauté with butter and hazelnuts. Dress with sherry vinegar, olive oil, and parsley.

Storage and Reheating

Store the components separately in airtight containers in the fridge. Reheat the steak and sauce gently on the stove, while the mash and beans can be warmed in the microwave or oven.

Nutritional Information

This dish is rich in protein from the steak and contains a moderate amount of carbs from the potatoes. The sauce and mash provide a significant amount of fat, mainly saturated from the butter and cream.

Frequently Asked Questions

Can I substitute the sirloin with another type of steak? Yes, while sirloin is preferred for its flavor and texture, you can use ribeye or fillet as alternatives.
What can I use instead of brandy in the sauce? If you prefer not to use alcohol, beef broth with a teaspoon of vinegar can be a substitute, though it will alter the flavor slightly.

Indulge in this delightful Sirloin Steak with Peppercorn Sauce, Mash, and Hazelnut Beans, a recipe that promises a memorable dining experience with every bite. Remember, the original recipe is by James Martin, a nod to his culinary expertise.