INGREDIENTS (SERVES 2)
2 Sirloin steaks
WHISKY PEPPERCORN SAUCE
1 knob of butter
¼ cup onion, finely diced
1 clove of garlic, finely diced
1 cups beef stock
1 tbs peppercorns
¼ cup of cream
Put knob of butter in pan and drizzle oil. Sauté garlic and onion on low temperature for 5 minutes.
Add 2 cups of beef stock and turn up temperature to reduce stock until syrup like.
Coarsely grind peppercorns and add to pan. Add cream and whisky and reduce for 5 minutes.
Massage oil and salt onto steaks and put in hot pan. Cook for 2 minutes on each side then rest for 2 minutes.
Carve steak and serve topped with sauce