Prepare the perfect sirloin with The Capital Grille
November 03, 2009 13:05 PM





This morning, Chef Jeff Ansorge from The Capital Grille Minneapolis showed us how to prepare the perfect sirloin.


The Capital Grille is located at 801 Hennepin Avenue in Minneapolis. For reservations, call 612-696-9000 or visit www.thecapitalgrille.com.


Steak au Poivre

4 servings


INGREDIENTS:

Toasted peppercorns 3 Tbsp.

Pepper oil 1 Tbsp.

Seasoned salt As needed

Dry-aged sirloin 4 (14 oz. ea.)

Watercress 3-4 sprigs

Chopped parsley 1 Tbsp.

Cognac Cream Sauce (below) 1 ½ cups


For the toasted peppercorns:

Cracked black peppercorns 1 cups

Canola oil 1/2 cup


1) In a small sauce pan, cover the peppercorns with the oil.

2) Gently warm over very low heat until bubbles begin to form.

3) Continue to simmer for three minutes.

4) Strain and reserve peppercorns and oil separately for serving.


PROCEDURE:


1. Brush the sirloin with the pepper-infused oil.


2. Press each side of the steak into the peppercorns, firmly pressing the peppercorns into the steak. (If you prefer your steak less spicy, sprinkle the peppercorns over the surface and press into the steak.)


3. Season the peppercorn-crusted steak with seasoned salt and sear in a very hot skillet, four minutes per side.