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Sirloin Steaks with Green Peppercorns
Recipe by: Linda Tomasini
Prep time:
Serves: 1
30 ml green peppercorns -- (2 tbsp)
6 sirloin steaks -- about 175 g (6 oz) each Salt
15 ml vegetable oil -- (1 tbsp)
30 g butter -- (1 oz)
45 ml cognac -- (3 tbsp)
300 ml Brown Veal Stock -- (10 fl oz)
225 ml cream -- (8 fl oz)
Watercress, -- to garnish
The chef has some guidelines to determine when a steak is cooked: When
demonstrating the technique for cooking a steak, the chefs at Le
Cordon Bleu hesitate to give students an exact cooking time because
there are so many variables to consider. Obviously the thickness of
the steak and the degree to which it is to be cooked (very rare, rare,
medium, or well done) will have a considerable effect on the timing.
The temperature of the meat before cooking (if you like your steak
rare or medium rare it must be at room temperature before cooking),
the presence of a bone, the method of cooking (sauteing, grilling or
barbecuing), and the heat of the stove, grill, or coals will also
affect the cooking time. The best way to test whether the meat is
cooked is by touch and sight as well as by the clock: as a steak
cooks, the meat becomes firmer and the interior colour lightens from
a dark purple-red to pink. With experience you will be able to
determine when all meats, poultry, and even fish are done, merely by
touch. Here are guidelines for cooking steaks to the desired degree:
approximate times are given for 2-2.5 cm (3/4-1 inch) thick steaks.
VERY RARE (called bleu in French) Sear both sides just until browned
(about 1 minute each side) in very hot oil and butter. The steak will
feel very soft when touched; the interior colour will not have changed
from the purple-red colour of raw meat. RARE (Saignant) Sear for 2
minutes each side and 1 minute on the edge in very hot oil and butter.
The steak will still feel soft when touched; the interior colour will
be red. MEDIUM (a point) Sear for 3 minutes each side and 1 minute on
the edge in very hot oil and butter. The steak will offer resistance
when touched; the interior colour will be pink, and pink juices will
bead on the surface of the seared side of the steak when turned. WELL
DONE (bien cuit) Sear both sides iust until browned (about 1 minute
each side) and then cook for about 15 minutes in a 170 C (325 F) mark
3 oven. The steak will be very firm when touched; the interior colour
will no longer be at all pink.
Coarsely crush the peppercorns with the bottom of a small heavy
saucepan. Season the steaks on both sides with salt and then sprinkle
with the peppercorns, pressing the peppercorns onto the surface of
the steaks. Heat 7.5 ml (1.5 tsp) of the oil and 15 g (1/2 oz) of the
butter in a large frying pan over high heat. Add 3 steaks, brown on
both sides and then continue to cook until done as desired. Transfer
to a serving platter; cover to keep warm. Discard the fat from the pan
and repeat with the remaining oil and butter to cook the remaining
steaks. Return all the steaks to the pan, add the cognac and carefully
light it. When the flames die, transfer the steaks to a platter. Add
the stock and cream to the pan and deglaze over high heat, scraping
the bottom of the pan to release any cooked particles. Cook until the
liquid has reduced by half, then season to taste with salt and pepper
and strain. To serve, arrange the steaks in the centre of the platter
and spoon the sauce over. Garnish the platter with watercress. Serve
the remaining sauce in a sauceboat. Accompany with the Pommes de Terre
Sautees Cru
NOTES : Pepper steak has long been part of the classic French
repertoire. This is a modern variation on that theme. It substitutes
green peppercorns ('fresh' peppercorns sold bottled or canned) for the
traditional black (dried) peppercorns used to season the steak in the
past. Green peppercorns are not as hot as black peppercorns and have
a fruitier taste
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