Maureen Fraîche

Mixing Business and Pleasure in the Kitchen

Pepper-Crusted Top Sirloin with Pinot Noir and Dried Cherries

Pepper-Crusted Top Sirloin with Pinot Noir and Dried Cherries

Valentine’s Day is just around the corner, so I thought it might be fun to post something to impress your sweet darling…or roommate.  Whatever.

Pan sauces are such an easy way to make any ole’ dinner special.  And, though it may seem like a little extra work, that deglazing will actually save you time come clean-up when you don’t have a crusty pan to hack away at.

I served this up to my man and the pack of monkeys just a few nights ago (I skipped the pepper crust for the kiddos’ meat) along with some star pasta (again, because I loves the kiddos) and steamed veggies.  Not a bite was left for breakfast, so I’d consider that a win!

Pepper-Crusted Top Sirloin with Pinot Noir and Dried Cherries
Serves 4


2 tablespoons black peppercorns
4 – 6 ounce top sirloin steaks
Kosher salt
2 tablespoons canola oil
½ cup Pinot Noir
¾ cup beef stock
½ cup dried cherries
1 ½ tablespoons cold butter, diced

Begin by cracking those peppercorns into large pieces, either by pulsing in a spice grinder or tossing them into a zip-top plastic bag and tapping with a meat mallet.

Rinse and pat your steaks dry with paper towels, then sprinkle with Kosher salt and the cracked peppercorns.  Use your fingers to press the peppercorns into the meat so they adhere.

Heat a large skillet over high heat and add the canola oil.  (If you have a skillet that is NOT nonstick, now is the time to use it!  Enameled cast iron also works beautifully for searing meats.)  When you see the first wisps of smoke, carefully add your steaks.  Allow the meat to sear for 4 minutes on one side before flipping.  Cook on the other side for another 3-4 minutes for a medium-rare steak.  Once to your desired level of doneness, transfer the meat to a warm plate and cover loosely with foil.  Set the steaks aside to rest while you make your pan sauce.

Pour off all but a tablespoon of the cooking oil from your skillet and then return it to the stovetop.  Pour in the wine and as it furiously bubbles away, use a wooden spoon to scrape up all the browned bits from the bottom of the skillet (also called fond).  This is called deglazing the pan.  Let the wine reduce by half before adding the beef stock and dried cherries.  Again, let your sauce reduce by about half.  Once reduced, remove your pan from the heat and stir in the butter, one little piece at a time.  In the end, you’ll have a silky sauce that lightly coats the back of a spoon.  Taste for seasoning and adjust as needed.

Plate your steaks and top with the pan sauce.  Serve hot and enjoy!

Nutrition information per serving (1 steak with ¼ prepared pan sauce): 357 calories, 14 g total fat, 5 g saturated fat, 13 g carbohydrate, 1 g fiber, 38 g protein

For a lighter meal, simply reduce your portion to 4 ounces of top sirloin with 3 tablespoons of sauce and you’ll clock in at just under 230 calories!


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2 thoughts on “Pepper-Crusted Top Sirloin with Pinot Noir and Dried Cherries

  1. Sounds great! Was it fairly tender? I’m always curious about sirloin steaks…are they tender? Your sauce is delicious looking!

  2. I love top sirloin. It has great flavor while still being tender, especially if you don’t over-cook it. Definitely not tough. Of course, it’s not as tender as filet mignon, but what is?

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