Best 9 Top Sirloin With Green Peppercorn And Mustard Sauce Recipes

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Indulge in the delectable flavors of a top sirloin steak cooked to perfection, complemented by a tantalizing green peppercorn and mustard sauce. This exquisite dish combines the succulent richness of the steak with the piquant spiciness of the peppercorns and the tangy sharpness of the mustard, creating a symphony of flavors that will delight your palate. Whether you're a seasoned chef or a home cook looking to impress your guests, this recipe will guide you through the steps of crafting this culinary masterpiece, ensuring a memorable dining experience.

Let's cook with our recipes!

GREEN PEPPERCORN SAUCE



Green Peppercorn Sauce image

Provided by Tyler Florence

Categories     condiment

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 9

2 tablespoons olive oil
2 shallots, sliced
2 cloves garlic, peeled and smashed
3 sprigs fresh thyme, leaves only
1 cup brandy
1 box beef stock
2 cups cream
2 tablespoons grainy mustard
1/2 cup green peppercorns in brine, drained, brine reserved

Steps:

  • Add olive oil to pan after removing beef. Add shallots, garlic, and thyme; saute for 1 to 2 minutes, then, off heat, add brandy and flambe using a long kitchen match. After flame dies down, return to the heat, add stock and reduce by about half. Strain out solids, then add 2 cups cream and mustard. Reduce by half again, then shut off heat and add green peppercorns.

TOP SIRLOIN WITH GREEN PEPPERCORN AND MUSTARD SAUCE



TOP SIRLOIN WITH GREEN PEPPERCORN AND MUSTARD SAUCE image

Categories     Beef

Yield 2 servings

Number Of Ingredients 7

1 1/2 T drained green peppercorns in brine
1 1/2 T Dijon mustard
1 T unsalted butter, room temp
2 tsp all purpose flour
1 15 to 16 ounce top sirloin steak
1/2 cup canned beef broth
1/4 cup whipping cream

Steps:

  • Using bottom of heavy glass, mash peppercorns in small shallow bowl. Add mustard, butter and flour and blend well. (Can be made 1 day ahead, cover and refrigerate). Heat oil in heavy large skillet over high heat. Season steak with salt and pepper and cooked to desired doneness, about 5 minutes per side for rare. Transfer steak to plate and tent with foil. Pour off drippings from skillet. Add broth and cream to same skillet. boil until sauce thickens slightly, scraping up browned bits, about 3 minutes. Add pepper corn mixture; boil until sauce thickens enough to coat spoon, whisking constantly, about 1 minute. Season saude with salt and pepper. Slice steak crosswise. Arrange sliceso n plates. Spoon sauce over.

TOP SIRLOIN WITH GREEN PEPPERCORN AND MUSTARD SAUCE



TOP SIRLOIN WITH GREEN PEPPERCORN AND MUSTARD SAUCE image

Categories     Beef     Fry     Quick & Easy     Dinner

Yield 2 servings

Number Of Ingredients 8

1 1/2 tbspns drained green peppercorns in brine
1 1/2 tbspns dijon mustard
1 tbspn unsalted butter, room temperature
2 tspns all purpose flour
1 1/2 tbspns vegetable oil
1 15-16 ounce top sirloin steak ( 1 1/4 inch thick )
1/2 cup canned beef broth
1/4 cup whipping cream

Steps:

  • using bottom of heavy glass, mash peppercorns in small shallow bowl. add mustard, butter and flour and blend well. heat oil in heavy large skillet over high heat. season steak with salt and pepper and cook to desired doneness. transfer steak to plate and tent with foil. pour off drippings from skillet. add broth and cram to same skillet; boil until sauce thickens slightly, scrping up browned bits, about 3 minutes. add peppercorn mixture; boil until sauce thickens enough to coat spoon, whisking constantly, about 1 minute. season sauce with salt and pepper. pour sauce over steak and serve.

CHILLED BLACKENED SIRLOIN OF BEEF WITH CREOLE MUSTARD SAUCE



Chilled Blackened Sirloin of Beef with Creole Mustard Sauce image

Provided by Food Network

Categories     main-dish

Time 8h25m

Yield 6 servings

Number Of Ingredients 14

1 cup creole mustard
2 tablespoons mayonnaise
1 tablespoon Worcestershire sauce
1 teaspoon fresh ground black pepper
2 pounds center cut prime sirloin of beef
1/2 cup vegetable oil
1/3 cup paprika
1 tablespoon each garlic and onion powder
1 teaspoon each white, black, and cayenne pepper
1/2 teaspoon each thyme, basil, oregano
1/4 cup salt
1-1/4 sticks whole butter, cut in pats
Red onions, sliced
Capers

Steps:

  • Mix together mustard, mayonnaise, Worcestershire and pepper. Chill.
  • Preheat oven to 350 degrees F. Trim fat to 1/8-inch on sirloin, coat with oil and dredge on all sides with seasoning. Place sirloin in a well-heated (hot) iron skillet. Add 2 to 3 pats of butter. Cook 5 minutes on each side, adding butter as needed. Transfer to oven and roast until meat reaches internal temperature of 114 degrees F. Remove and refrigerate overnight.
  • Slice sirloin into 12 even slices and arrange on chilled salad plate. Serve with a 2-ounce pool of mustard sauce and garnish with red onion and capers.
  • Mix well: .

TOP SIRLOIN ROAST



Top Sirloin Roast image

This is a wonderful garlic-infused roast that has replaced my traditional pot roast recipe. Be sure to use a good-quality top sirloin roast for the most tenderness and flavor. I love using the traditional potatoes and carrots but also add the red pepper and mushrooms for more nutritional value. Use an amber beer or a medium slightly-darker beer, such as Yuengling® Black and Tan.

Provided by BJT1968

Categories     Main Dish Recipes     Roast Recipes

Time 1h45m

Yield 8

Number Of Ingredients 16

1 (3 pound) beef top-sirloin roast
3 cloves garlic, slivered, or to taste
3 cloves garlic, minced
1 teaspoon ground paprika, or to taste
1 teaspoon salt, or to taste
1 teaspoon freshly ground black pepper, or to taste
6 Yukon Gold potatoes, quartered
5 carrots, cut into 2-inch pieces
2 large sweet onions, quartered
3 cubes beef bouillon
½ cup hot water
1 cup beef broth
½ cup beer
2 bay leaves, broken, or more to taste
2 large red bell peppers, cut into 2-inch pieces
½ cup mushrooms

Steps:

  • Make small slits in the roast using a sharp knife; tuck slivered garlic into each slit. Rub minced garlic, paprika, salt, and ground black pepper over the entire roast. Set aside until roast comes to room temperature, 15 to 30 minutes.
  • Preheat oven to 325 degrees F (165 degrees C).
  • Arrange potatoes, carrots, and onions in an even layer in a 9x12-inch roasting pan. Dissolve beef bouillon cubes in hot water in a small bowl and pour over vegetables. Pour in beef broth and beer.
  • Place roast on top of the vegetables, making sure it is not submerged in the broth mixture. Place bay leaf pieces around the roast.
  • Bake roast in the preheated oven until internal temperature reaches 150 degrees F (66 degrees C) for medium, 45 to 60 minutes. Transfer roast to a platter; cover with aluminum foil, and allow to rest until internal temperature reaches 155 degrees (68 degrees C), about 10 minutes.
  • Increase oven temperature to 425 degrees F (220 degrees C). Add red pepper and mushrooms to the roasting pan and return it to the oven. Bake until vegetables are tender and lightly browned, 15 to 20 minutes.
  • Thinly slice the roast crosswise. Serve with vegetables; spoon pan juices over meat and vegetables.

Nutrition Facts : Calories 400.5 calories, Carbohydrate 40.3 g, Cholesterol 73.7 mg, Fat 10.4 g, Fiber 6.5 g, Protein 35.1 g, SaturatedFat 3.9 g, Sodium 820.6 mg, Sugar 7 g

BEEF TENDERLOIN WITH MUSTARD AND PEPPERCORNS



Beef Tenderloin With Mustard and Peppercorns image

Make and share this Beef Tenderloin With Mustard and Peppercorns recipe from Food.com.

Provided by Catherine from AL

Categories     Meat

Time 50m

Yield 6 serving(s)

Number Of Ingredients 6

3 -4 lbs beef tenderloin, fat trimmed
3 tablespoons Dijon mustard
1 1/2 tablespoons green peppercorns
8 fresh sage leaves
salt
4 bay leaves

Steps:

  • Preheat oven to 425.
  • Using sharp knife, cut meat lengthwise down center through 2/3 of the thickness. Spread the meat open and pound lightly to flatten slightly.
  • Spread meat with mustard and scatter peppercorns evenly, pressing into meat with hands. Sprinkle with course ground peppercorn blend.
  • Place sage leaves down the middle and tie meat back together with twine. Sprinkle outside with peppercorn blend and salt. Reshape tenderloin and place seam side down in shallow roasting pan. Slip bay leaves underneath twine.
  • Roast for 30 to 50 minutes. Let stand for 10 minutes before carving.

Nutrition Facts : Calories 565.4, Fat 41.5, SaturatedFat 16.6, Cholesterol 192.8, Sodium 198.5, Carbohydrate 0.4, Fiber 0.3, Sugar 0.1, Protein 44.8

MERLOT-PEPPERCORN STEAK SAUCE



Merlot-Peppercorn Steak Sauce image

This is a quick merlot and peppercorn sauce which cooks very quickly. It's very tasty poured over a top sirloin or a thick porterhouse steak!

Provided by METALLISCRUB

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 20m

Yield 4

Number Of Ingredients 8

1 tablespoon butter
4 mushrooms, sliced
1 clove garlic, minced
2 tablespoons whole black peppercorns
¼ cup Merlot wine
1 tablespoon balsamic vinegar
3 tablespoons Worcestershire sauce
½ teaspoon minced fresh rosemary

Steps:

  • Melt butter in a saucepan over medium heat. Stir in the mushrooms, garlic, and peppercorns, and saute until the mushrooms are tender. Pour in the wine, balsamic, and Worcestershire sauce, increase the heat to medium-high, and reduce by 1/3. Stir in the rosemary and cook for 1 to 2 minutes until fragrant.

Nutrition Facts : Calories 61.8 calories, Carbohydrate 5.9 g, Cholesterol 7.6 mg, Fat 3 g, Fiber 0.9 g, Protein 0.9 g, SaturatedFat 1.9 g, Sodium 149.1 mg, Sugar 2.2 g

BEEF MEDALLIONS WITH PEPPERCORN MUSTARD SAUCE



Beef Medallions With Peppercorn Mustard Sauce image

Make and share this Beef Medallions With Peppercorn Mustard Sauce recipe from Food.com.

Provided by Charlotte J

Categories     Meat

Time 35m

Yield 4 serving(s)

Number Of Ingredients 14

1 1/2-2 lbs beef medallions
2 large garlic cloves
2 shallots
1/2 cup cognac
1/2 cup sherry wine
1 1/2 cups heavy whipping cream
1 1/2 teaspoons mustard powder
2 -3 tablespoons Dijon mustard
2 tablespoons coarse grain mustard
1 tablespoon fresh parsley, chopped
2 teaspoons mixed peppercorns
salt
2 tablespoons butter
salt and pepper

Steps:

  • Slice 1-1/2 to 2 pounds of beef medallions into rounds, about 3/4-inch thick.
  • Chop 2 shallots and 2 large cloves of garlic and transfer to a bowl.
  • Add 1/2 cup cognac and 1/2 cup sherry to a hot saucepan and stir in the shallots and garlic.
  • Cook mixture over medium heat until mixture is reduced to 1/4 cup.
  • Add 1-1/2 cups heavy whipping cream to a saucepan and bring to a low boil, being careful not to scorch cream.
  • Cook over medium heat until mixture is reduced to about 1 cup, stirring constantly.
  • Crack 2 teaspoons of mixed peppercorns in a mortar and pestle to a coarse grain.
  • Do this in 2 or 3 small batches.
  • Add 1-1/2 teaspoons of dry mustard, 2 to 3 tablespoons Dijon mustard, 2 tablespoons of coarse grain mustard and 1 tablespoon chopped parsley.
  • Add salt and 2 teaspoons cracked peppercorn to taste.
  • Season the medallions with salt and pepper.
  • Melt 2 tablespoons butter over medium high heat in a skillet.
  • Add medallions do not crowd the pan.
  • Brown medallions on both sides until desired doneness.
  • Serve with peppercorn mustard sauce.

Nutrition Facts : Calories 750.8, Fat 50.2, SaturatedFat 28.2, Cholesterol 232.8, Sodium 268.7, Carbohydrate 9.9, Fiber 0.5, Sugar 1.6, Protein 37.9

SIRLOIN WITH SOUR CREAM SAUCE



Sirloin with Sour Cream Sauce image

My in-laws raise beef for all their children, so I'm always looking for new ways to cook steak. This is an absolute favorite. It's so easy to fix, and the result is a tender steak smothered in a creamy onion and mushroom sauce. The aroma alone makes my husband's mouth water!

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4-6 servings.

Number Of Ingredients 15

3 tablespoons all-purpose flour, divided
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon paprika
1-1/2 pounds beef top sirloin steak, cut into serving-size pieces
2 tablespoons vegetable oil
1/2 cup chopped onion
2 cups sliced fresh mushrooms
1 garlic clove, minced
2/3 cup water, divided
2 tablespoons brown sugar
2 tablespoons soy sauce
1 teaspoon Dijon mustard
1/2 cup sour cream
Hot cooked noodles or rice

Steps:

  • In a large resealable plastic bag, combine 2 tablespoons flour, salt, pepper and paprika; add beef and toss to coat. In a skillet, brown beef on all sides in oil. Add the onion, mushrooms, garlic, 1/2 cup water, brown sugar, soy sauce and mustard; cover and simmer for 10-15 minutes or until meat is tender. Remove meat to a serving platter and keep warm., Combine remaining flour and water until smooth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in sour cream. Heat gently (do not boil). Serve beef and sauce over noodles.

Nutrition Facts :

Tips:

  • For the best results, use high-quality ingredients. Look for a well-marbled top sirloin steak and fresh green peppercorns.
  • To make sure the steak is cooked evenly, let it come to room temperature before grilling.
  • Sear the steak over high heat to get a nice crust. Then, reduce the heat and cook the steak to your desired doneness.
  • The green peppercorn and mustard sauce is a great complement to the steak. Be sure to use a good quality Dijon mustard.
  • Serve the steak with your favorite sides, such as grilled vegetables, mashed potatoes, or a green salad.

Conclusion:

Top sirloin steak with green peppercorn and mustard sauce is a delicious and easy-to-make dish. It's perfect for a special occasion or a weeknight meal. With its simple ingredients and bold flavors, this dish is sure to please everyone at the table.

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