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Ingredients
200 g sirloin steak (1.5 cm–3.2 cm thick)
2 shallots, finely diced
2 tbsp Worcestershire sauce
2 tbsp brandy
2 tbsp double cream
1 tbsp Dijon mustard
1 tbsp olive oil
1 tbsp green peppercorns
100 ml beef stock
50 g unsalted butter
Black and white peppercorns, to taste
Salt and pepper, to taste
Method
Preheat the Hot Air Fryer to 200 ºC.
Dry the steaks with kitchen paper and press the black and white peppercorns
into both sides.
Cover with foil or plastic film and then refrigerate for approximately 2–3 hours.
When ready to cook, place the steak into the non-stick coated cooking basket
and cook for approximately 8–14 minutes. Turn the steak halfway through to
caramelise on both sides. Meanwhile, make the sauce.
Heat the oil and butter in a frying pan and cook the shallots over a medium heat,
until soft. Add the Worcestershire sauce, brandy and stock to the frying pan. Cook
rapidly, scraping the bottom of the pan to incorporate the flavours. Add the green
peppercorns, mustard and cream, then season to taste.
Remove the meat from the Hot Air Fryer, slice it diagonally and add the meat to
the sauce. Stir to combine the meat juices with the peppercorn sauce and to
warm the meat through.
Peppercorn Steak
