Making More with Less – Neven Maguire’s Sirloin Steak With Peppered Whiskey Sauce | Her

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Making More with Less – Neven Maguire’s Sirloin Steak With Peppered Whiskey Sauce

Published 11:00 20 Nov 2014 GMT

Updated 07:36 18 Dec 2014 GMT

Her

Making More with Less – Neven Maguire’s Sirloin Steak With Peppered Whiskey Sauce

Eating good food doesn't have to involve preparing meals that add more time and effort into your already hectic day. Sometimes having the right ingredients and helpful insider tips means you can make quick and easy delicious meals. We’ve teamed up with celebrity chef Neven Maguire and Avonmore Cooking Cream to showcase a series of delicious dishes. Avonmore Cooking Cream has 50% less fat than standard cream – perfect for use in savoury dishes, adding depth and texture to your cooking. Enjoy the added bonus of cooking with a cream with a higher heat resistance, meaning it won’t split while you’re cooking. Each meal is designed to take less time, less effort to create and have less fat content! This week's recipe is a delicious sirloin steak with peppered sauce. (Bon appetit!) Neven Maguire’s Sirloin Steak with Peppered Whiskey Sauce Serves 4 Ingredients

1 tbsp rapeseed oil
4 x 150g (5oz) sirloin or striploin steaks
1/4 tsp cracked black pepper

For Peppercorn Sauce

1 tbsp olive oil
25g (1oz) Avonmore butter
150g (5oz) button mushrooms, trimmed and sliced
1 shallot, finely chopped
120ml (4fl oz) Irish whiskey
150ml (1/4 pint) white wine
150ml (1/4 pint) beef stock
150ml (1/4 pint) Avonmore Cooking Cream
1 tbsp Worcestershire sauce
Good pinch of sugar
1 tbsp chopped fresh flat-leaf parsley
Squeeze of fresh lemon juice
Sea salt and freshly ground black pepper

Directions

Preheat the oven to 180°C (350°F/gas mark 4).
To make the sauce, heat a pan and add the oil and butter, then swirl until the butter has melted and is foaming. Tip in the mushrooms and shallot and sauté for 2–3 minutes, until tender. Season with black pepper & stir well. Pour over the whiskey, then use a match or tilt up the pan to catch the flame. It will flare up for 5–10 seconds and then subside when the alcohol burns off. Add the white wine & Worchester sauce, stirring to combine, then simmer until reduced by half.
Stir in the beef stock bring to the boil & then simmer. Next add cooking cream. Simmer for 2 minutes, stirring occasionally, until thickened and reduced to a thick consistency. To finish, stir in the parsley, lemon juice & sugar. Season to taste & keep warm whilst cooking steaks.
Heat the rapeseed oil in a heavy-based ovenproof frying pan over a high heat. Season the steaks with the black pepper and cook for 2 minutes on each side to seal in the juices, then transfer to the oven and cook the steak for another 5–10 minutes, turning once, depending on how rare you like your meat (5 minutes for rare, 7 for medium and 10 for well done).
To serve, transfer the cooked steak to warmed serving plates, season with salt and set aside in a warm place to rest while you assemble the dish. Pour any juices that run off the meat into your whiskey sauce for added flavour. Drizzle the whiskey sauce around the steaks. Serve with mashed potato & your choice of vegetables or home-made fries a fresh green salad.

Cook ahead: Use the pepper sauce immediately or allow to cool down completely and store in a bowl covered with clingfilm in the fridge for up to 2 days. Reheat gently in a pan when needed. https://www.youtube.com/watch?v=71Y6q_7aUcI For more cooking tips or recipes, click here As well as containing 50% less fat than standard cream, Avonmore Cooking Cream is smooth and thick, adding a greater depth of flavour and richness to those curries, pasta sauces and soups you rustle up in the kitchen. Avonmore Cooking Cream is also more resilient to withstand higher cooking temperatures than regular cream and is more stable so there’s no fear of your sauce separating and ‘splitting’.

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Avonmore Cooking Cream

Eating Well

Food & Drink

Neven Maguire

1 tbsp rapeseed oil
4 x 150g (5oz) sirloin or striploin steaks
1/4 tsp cracked black pepper

For Peppercorn Sauce

1 tbsp olive oil
25g (1oz) Avonmore butter
150g (5oz) button mushrooms, trimmed and sliced
1 shallot, finely chopped
120ml (4fl oz) Irish whiskey
150ml (1/4 pint) white wine
150ml (1/4 pint) beef stock
150ml (1/4 pint) Avonmore Cooking Cream
1 tbsp Worcestershire sauce
Good pinch of sugar
1 tbsp chopped fresh flat-leaf parsley
Squeeze of fresh lemon juice
Sea salt and freshly ground black pepper

Directions

Preheat the oven to 180°C (350°F/gas mark 4).
To make the sauce, heat a pan and add the oil and butter, then swirl until the butter has melted and is foaming. Tip in the mushrooms and shallot and sauté for 2–3 minutes, until tender. Season with black pepper & stir well. Pour over the whiskey, then use a match or tilt up the pan to catch the flame. It will flare up for 5–10 seconds and then subside when the alcohol burns off. Add the white wine & Worchester sauce, stirring to combine, then simmer until reduced by half.
Stir in the beef stock bring to the boil & then simmer. Next add cooking cream. Simmer for 2 minutes, stirring occasionally, until thickened and reduced to a thick consistency. To finish, stir in the parsley, lemon juice & sugar. Season to taste & keep warm whilst cooking steaks.
Heat the rapeseed oil in a heavy-based ovenproof frying pan over a high heat. Season the steaks with the black pepper and cook for 2 minutes on each side to seal in the juices, then transfer to the oven and cook the steak for another 5–10 minutes, turning once, depending on how rare you like your meat (5 minutes for rare, 7 for medium and 10 for well done).
To serve, transfer the cooked steak to warmed serving plates, season with salt and set aside in a warm place to rest while you assemble the dish. Pour any juices that run off the meat into your whiskey sauce for added flavour. Drizzle the whiskey sauce around the steaks. Serve with mashed potato & your choice of vegetables or home-made fries a fresh green salad.