CHEF: Paul Watters

FROM: Belfast Ireland

Food Creator

Food Writer

Over 30 years in the Hospitality Industry

INGREDIENTS

Serves: 2 – Prep time: 15 minutes

• 2 sirloin steaks (250–300g each)
• 1 tbsp rapeseed oil
• 1½ tsp cracked black pepper
• 1 sprig fresh rosemary (for the pan)
• Sea salt to taste

For the Creamy Pepper Sauce

• 1 tbsp butter
• 1 shallot (finely chopped)
• 1 garlic clove (minced)
• 1 tbsp cracked black peppercorns
• ½ tbsp green peppercorns (optional)
• 80ml brandy or whisky (replace with stock if you prefer)
• 150ml beef stock
• 120ml double cream
• Small dash Worcestershire sauce
• Pinch smoked paprika
• Salt to taste

For the Onion Rings

• 1 large onion (cut into rings)
• 100g plain flour
• ½ tsp paprika
• ½ tsp cracked pepper
• Pinch salt
• Sparkling water (to form a light batter)
• Oil for frying (shallow or deep)

For the Picked Rosemary – 4 Rosemary Sprigs

Remove 2 of the leaves from the Stalk and keep 2 back for garnish 

Method.

2. Prepare & Cook the Sirloin Steaks

1. Pat steaks dry and rub with rapeseed oil.
2. Season generously with cracked black pepper and sea salt.
3. Heat a heavy pan over high heat until very hot.
4. Add steaks and cook:
   • 2½–3 min each side for medium-rare
   • 3½–4 min each side for medium
5. Add the rosemary sprig to the pan to perfume the meat.
6. Remove steaks and rest for 5 minutes.

3. Make the Creamy Pepper Sauce

1. In the same pan, lower the heat to medium.
2. Add butter, shallots and garlic — gently sauté.
3. Add cracked peppercorns.
4. Deglaze with brandy/whisky (take care if flaming).
5. Add beef stock and reduce by half.
6. Add cream, Worcestershire and smoked paprika.
7. Simmer until thick, glossy and smooth.
8. Taste and season lightly with salt.

4. Cook the Onion Rings

1. Mix flour, paprika, pepper and salt in a bowl.
2. Add sparkling water slowly to make a light batter.
3. Heat oil in a pan.
4. Dip onion rings in batter, then fry until crisp and golden.
5. Drain on kitchen paper.

5. To Serve

• Plate the sirloin steak whole or sliced.
• Spoon over the rich pepper sauce.
• Top with crispy onion rings.
• Finish with a little picked rosemary for freshness and aroma.
• Optional: dust with a touch of pepper or red pepper powder for colour and Serve

My Tip I used a black plate for this particular dish but to make the dish stand out any dark plate would be great otherwise a normal plate will be equivalent.