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Roast Sirloin with Black Peppercorn Crust

Ingredients:

3 TBS. black peppercorns

1 lb. boneless lean sirloin steak, 1 1/2 inches thick, trimmed of fat.

1 TBS. olive oil

3 green onions, finely chopped

2 TBS. dry white wine

1 c. beef broth or boullion

 

Preparation:

1. Preheat oven to 550ºF. Crush peppercorns in coffee grinder or small food processor. Coat both sides of the steak with the crushed peppercorns. 2. Set a heavy 10-inch skillet with an ovenproof handle over moderately high heat for 1 minute. Add the olive oil and heat until almost smoking--about 1 minute more. Add the steak, cook for 30 seconds on one side then turn. Cook 30 more seconds. 3. Transfer the skillet to the upper third of the oven and roast, uncovered, about 4 to 5 minutes for rare, 6 or 7 minutes for meduium rare, 7 to 8 minutes for medium, Transfer steak to a heated platter and slice thin. 4. Add the green onions to the skillet and cook, stirring, over moderate heat for 30 seconds. Add the white wine and cook, uncovered, for 1 minute. Add the beef broth and simmer for 2 to 3 minutes, scraping up any browned bits, until 1/2 c. of liquid remains. Serve the steak with the sauce. I've been making this for years prior to doing Atkins. I got it from "Reader's Digest Great Recipes for Good Health" cookbook.

Submitted By: Sheryl Bain


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