1 tbs, black variety, crushed
Lean beef sirloin steak
495 g, (Buy 4 x 155g steaks), fat trimmed
3 medium, halved lengthways, thinly sliced
3 individual, finely chopped
½ cup(s), (125ml)
- On a plate combine peppercorns and ½ teaspoon salt. Coat steak on one side with pepper mixture, pressing on lightly to give an even coating, place onto a separate plate.
- Heat oil in a large non-stick frying pan over medium-high heat. Cook steaks, peppercorn side down, for 3 minutes per side, or until cooked to your liking. Transfer to plate and loosely cover with foil, rest for 5 minutes.
- Cook zucchini and shallots in the same frying pan, stirring, for 3 minutes or until zucchini is tender. Season with salt. Add brandy, cook for 20 seconds (if brandy flames, cover pan with lid and remove from heat until it dies down).
- Add stock and mustard, whisk until smooth. Simmer for 3 minutes or until sauce is slightly thickened. Serve with steaks.