Best 5 Top Sirloin With Green Peppercorn And Mustard Sauce Recipes
**Title: Savor the Exquisite: Top Sirloin with Green Peppercorn and Mustard Sauce**
Treat your taste buds to a culinary masterpiece with our top sirloin steak, expertly seared and smothered in an tantalizing green peppercorn and mustard sauce. This exceptional dish combines tender, juicy steak with a piquant, flavorful sauce that will leave you craving for more. Our recipe guide provides step-by-step instructions to help you achieve perfectly cooked steak and a delectable sauce that strikes a perfect balance between bold and creamy.
**Introduction:**
Embark on a culinary journey with our top sirloin steak, a cut renowned for its exceptional tenderness and beefy flavor. We've meticulously selected prime cuts of sirloin, ensuring each steak is marbled to perfection, promising a succulent and satisfying dining experience. Accompanying this exceptional steak is a tantalizing green peppercorn and mustard sauce that elevates the flavors to new heights. The vibrant green peppercorns infuse a peppery kick, while the tangy mustard adds a zesty touch, creating a harmonious blend of flavors that will tantalize your palate.
**Recipes:**
1. **Classic Top Sirloin with Green Peppercorn and Mustard Sauce:** Experience the timeless elegance of this classic recipe. We guide you through the process of searing your steak to perfection, resulting in a beautifully browned exterior and a tender, juicy interior. The accompanying sauce is crafted with a combination of green peppercorns, Dijon mustard, heavy cream, and a hint of brandy, delivering a rich and luscious texture that perfectly complements the steak.
2. **Creamy Mustard and Herb Sauce Variation:** Indulge in a creamy and flavorful twist on the classic sauce. This variation incorporates a medley of fresh herbs, including parsley, thyme, and chives, adding an aromatic and vibrant dimension to the dish. The creamy mustard sauce is further enriched with a touch of white wine, lending a subtle acidity that brightens the flavors.
3. **Spicy Green Peppercorn Sauce with Roasted Garlic:** Take your taste buds on a fiery adventure with this spicy variation. We introduce a generous amount of cayenne pepper and roasted garlic to the sauce, creating a bold and piquant flavor profile. The roasted garlic adds a smoky, savory depth that harmonizes perfectly with the green peppercorns and mustard.
4. **Grilled Top Sirloin with Green Peppercorn Chimichurri:** Elevate your grilling game with this vibrant and herbaceous chimichurri sauce. Fresh parsley, cilantro, oregano, and red pepper flakes come together to create a flavorful marinade that infuses the steak with a zesty Latin flair. The green peppercorn chimichurri, crafted with a blend of green peppercorns, olive oil, and red wine vinegar, adds a final touch of piquancy and brightness.
THE ULTIMATE BEEF WELLINGTON
For an elegant main course, wrap tender filet mignon in buttery pastry for Tyler Florence's Ultimate Beef Wellington recipe from Food Network.
Provided by Tyler Florence
Categories main-dish
Time 7h
Yield 6 to 8 servings
Number Of Ingredients 46
Steps:
- For the Duxelles:
- To make the Duxelles: Add mushrooms, shallots, garlic, and thyme to a food processor and pulse until finely chopped. Add butter and olive oil to a large saute pan and set over medium heat. Add the shallot and mushroom mixture and saute for 8 to 10 minutes until most of the liquid has evaporated. Season with salt and pepper and set aside to cool.
- For the Beef:
- To prepare the beef: Tie the tenderloin in 4 places so it holds its cylindrical shape while cooking. Drizzle with olive oil, then season with salt and pepper and sear all over, including the ends, in a hot, heavy-based skillet lightly coated with olive oil - about 2 to 3 minutes. Meanwhile set out your prosciutto on a sheet of plastic wrap (plastic needs to be about a foot and a half in length so you can wrap and tie the roast up in it) on top of your cutting board. Shingle the prosciutto so it forms a rectangle that is big enough to encompass the entire filet of beef. Using a rubber spatula cover evenly with a thin layer of duxelles. Season the surface of the duxelles with salt and pepper and sprinkle with fresh thyme leaves. When the beef is seared, remove from heat, cut off twine and smear lightly all over with Dijon mustard. Allow to cool slightly, then roll up in the duxelles covered prosciutto using the plastic wrap to tie it up nice and tight. Tuck in the ends of the prosciutto as you roll to completely encompass the beef. Roll it up tightly in plastic wrap and twist the ends to seal it completely and hold it in a nice log shape. Set in the refrigerator for 30 minutes to ensure it maintains its shape.
- Preheat oven to 425 degrees F.
- On a lightly floured surface, roll the puff pastry out to about a 1/4-inch thickness. Depending on the size of your sheets you may have to overlap 2 sheets and press them together. Remove beef from refrigerator and cut off plastic. Set the beef in the center of the pastry and fold over the longer sides, brushing with egg wash to seal. Trim ends if necessary then brush with egg wash and fold over to completely seal the beef - saving ends to use as a decoration on top if desired. Top with coarse sea salt. Place the beef seam side down on a baking sheet.
- Brush the top of the pastry with egg wash then make a couple of slits in the top of the pastry using the tip of a paring knife ¿ this creates vents that will allow the steam to escape when cooking. Bake for 40 to 45 minutes until pastry is golden brown and beef registers 125 degrees F on an instant-read thermometer. Remove from oven and rest before cutting into thick slices. Garnish with minced chives, and serve with Green Peppercorn Sauce, Roasted Fingerling Potatoes with Fresh Herbs and Garlic, and Warm Wilted Winter Greens.
- Add olive oil to pan after removing beef. Add shallots, garlic, and thyme; saute for 1 to 2 minutes, then, off heat, add brandy and flambe using a long kitchen match. After flame dies down, return to the heat, add stock and reduce by about half. Strain out solids, then add 2 cups cream and mustard. Reduce by half again, then shut off heat and add green peppercorns.
- Preheat oven to 500 degrees F and place a baking sheet inside to heat.
- Add potatoes, rosemary, sage, thyme, and garlic to a medium bowl. Drizzle with olive oil, and season with salt and pepper. Remove sheet pan from oven, lightly coat with olive oil, and pour potatoes onto pan. Place potatoes in oven and reduce heat to 425 degrees F. Roast for 20 minutes, or until crispy on outside and tender on inside.
- Cook honey and balsamic together over medium-high heat in a large saute pan, about 5 minutes. Toast walnuts in a small skillet; set aside to cool.
- Pile greens on a platter. Stir mustard into balsamic-honey dressing, then whisk in about 1 cup extra-virgin olive oil; pour over greens. Season greens with salt and pepper and garnish with walnuts, pomegranate seeds, shavings of Parmesan, and shallot.
TOP SIRLOIN WITH GREEN PEPPERCORN AND MUSTARD SAUCE
Steps:
- Using bottom of heavy glass, mash peppercorns in small shallow bowl. Add mustard, butter and flour and blend well. (Can be made 1 day ahead, cover and refrigerate). Heat oil in heavy large skillet over high heat. Season steak with salt and pepper and cooked to desired doneness, about 5 minutes per side for rare. Transfer steak to plate and tent with foil. Pour off drippings from skillet. Add broth and cream to same skillet. boil until sauce thickens slightly, scraping up browned bits, about 3 minutes. Add pepper corn mixture; boil until sauce thickens enough to coat spoon, whisking constantly, about 1 minute. Season saude with salt and pepper. Slice steak crosswise. Arrange sliceso n plates. Spoon sauce over.
GREEN PEPPERCORN SAUCE
Provided by Tyler Florence
Categories condiment
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Add olive oil to pan after removing beef. Add shallots, garlic, and thyme; saute for 1 to 2 minutes, then, off heat, add brandy and flambe using a long kitchen match. After flame dies down, return to the heat, add stock and reduce by about half. Strain out solids, then add 2 cups cream and mustard. Reduce by half again, then shut off heat and add green peppercorns.
TOP SIRLOIN WITH GREEN PEPPERCORN AND MUSTARD SAUCE
Steps:
- using bottom of heavy glass, mash peppercorns in small shallow bowl. add mustard, butter and flour and blend well. heat oil in heavy large skillet over high heat. season steak with salt and pepper and cook to desired doneness. transfer steak to plate and tent with foil. pour off drippings from skillet. add broth and cram to same skillet; boil until sauce thickens slightly, scrping up browned bits, about 3 minutes. add peppercorn mixture; boil until sauce thickens enough to coat spoon, whisking constantly, about 1 minute. season sauce with salt and pepper. pour sauce over steak and serve.
TOP SIRLOIN ROAST
This is a wonderful garlic-infused roast that has replaced my traditional pot roast recipe. Be sure to use a good-quality top sirloin roast for the most tenderness and flavor. I love using the traditional potatoes and carrots but also add the red pepper and mushrooms for more nutritional value. Use an amber beer or a medium slightly-darker beer, such as Yuengling® Black and Tan.
Provided by BJT1968
Categories Main Dish Recipes Roast Recipes
Time 1h45m
Yield 8
Number Of Ingredients 16
Steps:
- Make small slits in the roast using a sharp knife; tuck slivered garlic into each slit. Rub minced garlic, paprika, salt, and ground black pepper over the entire roast. Set aside until roast comes to room temperature, 15 to 30 minutes.
- Preheat oven to 325 degrees F (165 degrees C).
- Arrange potatoes, carrots, and onions in an even layer in a 9x12-inch roasting pan. Dissolve beef bouillon cubes in hot water in a small bowl and pour over vegetables. Pour in beef broth and beer.
- Place roast on top of the vegetables, making sure it is not submerged in the broth mixture. Place bay leaf pieces around the roast.
- Bake roast in the preheated oven until internal temperature reaches 150 degrees F (66 degrees C) for medium, 45 to 60 minutes. Transfer roast to a platter; cover with aluminum foil, and allow to rest until internal temperature reaches 155 degrees (68 degrees C), about 10 minutes.
- Increase oven temperature to 425 degrees F (220 degrees C). Add red pepper and mushrooms to the roasting pan and return it to the oven. Bake until vegetables are tender and lightly browned, 15 to 20 minutes.
- Thinly slice the roast crosswise. Serve with vegetables; spoon pan juices over meat and vegetables.
Nutrition Facts : Calories 400.5 calories, Carbohydrate 40.3 g, Cholesterol 73.7 mg, Fat 10.4 g, Fiber 6.5 g, Protein 35.1 g, SaturatedFat 3.9 g, Sodium 820.6 mg, Sugar 7 g
Tips:
- Use a well-seasoned cast iron skillet or grill pan for the best sear. This will help to create a flavorful crust on the steak while keeping the inside juicy and tender.
- Season the steak generously with salt and pepper before cooking. This will help to enhance the natural flavor of the meat.
- Cook the steak over high heat for a short amount of time. This will help to create a nice sear on the outside while keeping the inside cooked to your desired doneness.
- Let the steak rest for a few minutes before slicing and serving. This will allow the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak.
- Serve the steak with your favorite sides, such as mashed potatoes, roasted vegetables, or a salad.
Conclusion:
Top sirloin steak is a delicious and versatile cut of meat that can be cooked in a variety of ways. Whether you are grilling, pan-searing, or roasting, following these tips will help you to cook a perfect top sirloin steak every time. The green peppercorn and mustard sauce is a classic accompaniment to top sirloin steak, and it adds a delicious depth of flavor to the dish. This recipe is sure to impress your friends and family, and it is perfect for a special occasion dinner.
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