Peppercorn Sauce With Seared
Sirloin steak tips have a rich, beefy flavor and satisfying texture, and since they’re quick-cooking, we thought they’d be a good option for an easy weeknight meal. Steak is keto-friendly, of course, but adding a buttery sauce makes it even friendlier.
Ingredients
- 12 ounces sirloin steak tips trimmed and cut into 2-inch pieces
- ½ teaspoon table salt
- ½ teaspoon finely ground pepper plus ¼ teaspoon coarsely ground pepper
- 1 tablespoon extra-virgin olive oil
- 4 tablespoons unsalted butter cut into 4 pieces and chilled, divided
- 1 small shallot minced
- ½ teaspoon minced fresh rosemary
- ½ cup beef broth
- 1 teaspoon red wine vinegar
Instructions
- Pat beef dry with paper towels and sprinkle with salt and finely ground pepper. Heat oil in 12-inch skillet over medium-high heat until just smoking. Add beef and cook until well browned on all sides and meat registers 120 to 125 degrees (for medium-rare), 5 to 7 minutes. Transfer beef to plate, tent with aluminum foil, and let rest while preparing sauce.
- Add 1 tablespoon butter to fat left in skillet and melt over medium heat. Add shallot, rosemary, and coarsely ground pepper and cook until shallot is softened and mixture is fragrant, about 2 minutes. Stir in broth, scraping up any browned bits. Bring to simmer and cook until reduced slightly, about 2 minutes. Stir in vinegar and any accumulated meat juices and simmer for 30 seconds.
- Off heat, whisk in remaining 3 tablespoons butter, 1 piece at a time, until incorporated. Season with salt and pepper to taste. Return steak tips to skillet and turn to coat with sauce. Serve.