wagyu sirloin steak with peppercorn sauce.

Serves: 2 people
Total Time: 1 hour
Cook Time: 15 minutes
Prep Time: 45 minutes (including resting)
Dietary: Gluten Free & Nut Free

Steak Ingredients:
2 Wagyu sirloin steaks from Meat on James Street, rested at room temperature for at least 45 minutes
1 tablespoon olive oil
Pinch of sea salt
Cracked black pepper

Peppercorn Sauce Ingredients:
1 tablespoon olive oil
2 large garlic cloves, minced
1 tablespoon whole black peppercorns, cracked slightly in a mortar and pestle (not ground to a powder)
½ cup beef stock or bone broth
(Optional) 1 tablespoon bone broth collagen
⅓ cup thickened cream

Method:
Preheat a BBQ to a high temperature with the lid down.
Rub the rested steaks with olive oil and season well with sea salt and cracked black pepper.
Place the steaks onto the BBQ and cook for 1–2 minutes per side, depending on your preferred doneness.
For medium-rare, cook for approximately 2 minutes each side.
Transfer the steaks to a plate and rest for 7 minutes before slicing.
While the steak rests, prepare the creamy peppercorn sauce.
Heat olive oil in a medium frying pan over low heat. Add garlic and cook until fragrant.
Add the cracked peppercorns and stock, increase the heat to medium, and simmer for 5 minutes.
Turn off the heat and whisk in the cream until smooth and glossy.
If the sauce is too thin, whisk in 1 teaspoon of flour or a touch more cream.
If too thick, thin out with a splash of extra stock, adjusting in small increments.
Slice the rested steak, pour over the creamy peppercorn sauce, and finish with a sprinkle of sea salt, extra cracked peppercorns and chopped parsley.

Notes & Variations:

• For a richer flavour, add a splash of brandy to the sauce before whisking in the cream.

• This dish pairs perfectly with roasted potatoes or grilled asparagus.

• Allow the steak to rest properly — it helps the juices redistribute and keeps the meat tender.