Sirloin With Creamy Pepper Sauce

READY IN: 20mins
Recipe by ImPat

This is based on a recipe from the local Sunday paper with a bit of adaption on our part. I've allowed a little extra time on the preparation if cracking your own peppers (I use a grinder on pulse for a rough cracked pepper).

Top Review by The Flying Chef

This is a wonderful recipe and we absolutely loved it. I loved how the peppercorns formed a crust on the steak, I was a bit concerned at first that it would be too peppery but it was just right. The combination of the nice pepper crust topped with creamy sauce was so good. I found I did not get many peppercorns stuck in the pan so I added a little extra pepper to the sauce. I only made for 2 but kept the sauce amounts the same as we love sauce in our family. A super simple recipe Pat with a fantastic end result.

Ingredients Nutrition

  • 800 g sirloin steaks (4 x 200 gram steaks)
  • 3 tablespoons black pepper (cracked)
  • 1 teaspoon sea salt
  • 34 cup cream (single or pouring)
  • 2 tablespoons sour cream
  • 2 tablespoons olive oil (for brushing)


  1. Mix pepper and salt on a plate.
  2. Brush both sides of steaks with olive oil.
  3. Press steaks into pepper and salt mixture (both sides).
  4. Heat a large non-stick frypan over high heat. Place steaks in frypan and cook 3 minutes per side for medium-rare or until your liking (about 5 minutes per side got it well done).
  5. Remove steaks from the pan and rest for 5 minutes. I put them in a 50 degree celsius oven while making sauce.
  6. To make the cream sauce, add the cream and sour cream to the pan stirring well to pick up all the peppers for about 2 to 3 minutes or until thickened.
  7. Serve cream sauce over the steaks.

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