“What follows Bollinger and oysters in champagne batter? Perhaps a slice of sirloin, a thick slice, moist and ruddy in the centre, served with a cream, mustard and finely-chopped caper sauce, plus some small vegetables on the side.”
“Dead Point”, Peter Temple
Quantity of sauce is sufficient for up to four people.
– 1 sirloin steak per person, at least 4 cms thick
– salt and freshly ground pepper
– 1 tbsp olive oil
– 3 tbsps finely chopped golden shallots (optional)
– 1/3 cup dry white wine
– 1/3 cup beef stock
– 1/3 cup double cream
– 3 tbsps capers, drained and finely chopped
– 1 tbsp Dijon mustard
– 1/4 cup chopped watercress leaves (also optional)
Sprinkle steaks with salt and pepper. Heat the olive oil in a non-stick heavy fry pan over a high heat. Add the steaks and cook with turning until they are browned, about 5-7 minutes. Turn and cook a further 5-7 minutes or until desired doneness in achieved.
Transfer the steaks to a foil-covered plate and let them rest somewhere warm while you make the sauce.
Add the shallots (if you are using them) to the pan and cook for 30 seconds. Add the wine, stirring and scraping to pick up the browned bits from the pan. Add the broth and let it simmer for a minute, then stir in the cream and let it simmer for another minute.
Stir in the capers, mustard and watercress (if you are using it). Then plate the meat and pour the sauce over. I will leave it to you to work out what small vegetables you may wish to serve with this. Yum.