SIRLOIN STEAK WITH PEPPER

SIRLOIN STEAK WITH PEPPER

It is one of the easiest and richest recipes you will find. It is a classic. It is best to use pork tenderloin which is the juiciest.

Ingredients:

• 2 medium pork tenderloins
• 100 ml beef broth
• 200 ml of cream for cooking
• ½ small onion
• 50 ml of brandy or cognac
• 1 tablespoon green peppercorns
• 20 g of butter
• 20 ml of extra virgin olive oil
• Salt and pepper

Preparation of the meat:

1. We can buy the sirloins already cut and packaged, or directly from the butcher. They have to be approximately 3cm so that they can cook well and are not raw inside. The meat must be clean, without excess fat.
2. When we have them clean and dry (we can dry them a little with kitchen paper), we season them.

Preparation of the sauce:

1. Finely cut half of the onion and fry for a couple of minutes over low heat, which is almost translucent.
2. When the onion is ready, we remove it. In the same pan, add extra virgin olive oil and when it is hot, we will seal the meat. In other words, pass it at a high temperature on both sides.
3. When the medallions have a golden color, remove from the pan. Without removing from the heat add the brandy and deglaze. In other words, we clean the frying pan of the meat juices at the same time that the alcohol of the brandy evaporates.
4. We put the cream in a saucepan and add the dried or pickled pepper. We heat without boiling to infuse the cream and take the flavor of the pepper.
5. When it starts to boil, turn off the heat and cover the saucepan. Let it sit for 10 minutes.
6. While the cream is resting, heat the meat stock in another saucepan and reduce it by half over high heat. They will be the 10 minutes of rest of the cream.
7. Add the strained cream to the pan where we have prepared the sirloins to remove the peppercorns. We reserve some for the end of the plate.
8. Heat over medium heat and as soon as the cream begins to bubble, add the reduction of the meat broth and the onion. After 2 minutes when we see that the sauce thickens, we add the sirloins with the juice that they have released in the source. We let it reduce a little more and soak well in the sauce.
9. We turn off the fire, just enough for the meat to return to temperature and to be at its point. We rectify salt if necessary and add a few peppercorns.