The peppercorns you use are important - tellicherry are my favorite, use a good cognac, finish with finely chopped parsley. I use New York strip these days. Don't need that mu h cream just swirl to taste off heat.
James Beard award-winning TV host and Food & Wine magazine contributing editor Andrew Zimmern invites you into his kitchen with recipes inspired by his travels, childhood and his own family traditions.
Balsamic vinegar balances the richness and pepperiness of this steak. The Radishes with Tarragon Beurre Blanc would be a wonderful starter. Try green beans and the Crisp Rosemary Potatoes as side dishes.
Pan Seared Filet of Sirloin Steaks with Red Wine Sauce are unlike any steak I have eaten before. The outrageous flavor and 30 minute simple recipe makes tonights dinner a special occasion worth celebrating.