Charlene's Recipe

Roast Sirloin with Black Peppercorn crust

Category: For good health

Serves 6
Ready in 19 minutes

2 Tbsp black peppercorns
1 lb boneless lean sirloin steak, 1 1/2 inches thick, trimmed of fat
1 Tbsp olive or vegetable oil
3 green onions, chopped fine
2 Tbsp dry white wine
1 cup low sodium beef broth

Preheat the oven to 550 F. Place the peppercorns in the bottom of a 7 inch skillet and crush them with a small heavy saucepan. Coat both sides of the steak with the crushed peppercorns.
Set a heavy 10 inch skillet with an ovenproof handle over moderately high heat for 1 minute. Add the olive oil and heat until almost smoking-- about 1 minute. Add the steak, cook for 30 seconds on one side, then turn.
Transfer the skillet to the upper third of the oven and roast, uncovered, about 4-5 minutes for rare, 6-7 minutes for medium rare, 7-8 minutes for medium. Transfer the steak to a heated platter and slice thin.
Add the green onions to the skillet and cook, stirring over moderate heat for 30 seconds. Add the white wine and cook, uncovered, for 1 minute. Add the beef broth and simmer for 2-3 minutes, scraping up any browned bits, until 1/2 cup of liquid remains. Serve the steak with the sauce and, if you like, Twice Baked potatoes, carrots or lima beans.