Whiskey Peppercorn Sirloin from Black Angus Steakhouse features a tender, juicy sirloin steak coated in a bold whiskey-infused peppercorn sauce, garnished with cracked black pepper and served alongside savory roasted vegetables, delivering a harmonious blend of smoky, spicy, and robust flavors.
Equipments
- Grill or grill pan
- Skillet or sauté pan
- Tongs
- Meat thermometer
- Cutting board
- Chef’s knife
- Small saucepan
- Whisk
- Measuring cups
- Measuring spoons
- Pepper grinder or mortar and pestle
- Roasting pan or baking sheet
- Aluminum foil (optional)
Ingredients
- 1.5 lbs sirloin steak
- Kosher salt
- Freshly cracked black peppercorns
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 1 small shallot
- 2 cloves garlic
- 1/3 cup whiskey
- 1 cup beef broth
- 1/2 cup heavy cream
- 2 teaspoons Dijon mustard
- 1/2 teaspoon Worcestershire sauce
- 2 cups assorted vegetables (carrots, bell peppers, zucchini, onion, etc.)
- 1 tablespoon fresh thyme (optional)
- Vegetable oil (for roasting)
When preparing the Whiskey Peppercorn Sirloin, use freshly cracked black peppercorns to achieve a more intense and aromatic flavor in the peppercorn sauce. Selecting a quality sirloin steak around 1.5 pounds ensures tenderness and juiciness during grilling or pan-searing. Whiskey choice can significantly impact the sauce's smoky and robust profile, so opt for a mid-range bottle that balances flavor without overpowering the dish. Incorporating fresh thyme is optional but recommended for an added herbal note that complements the savory roasted vegetables. Your version of the Whiskey Peppercorn Sirloin from Black Angus Steakhouse will shine with careful attention to ingredient freshness and balance.
Instructions
- Instructions:
- Preheat oven to 425°F (220°C) for vegetables.
- Chop assorted vegetables and toss with vegetable oil, salt, pepper, and thyme.
- Spread vegetables evenly on a roasting pan or baking sheet.
- Roast vegetables in oven for 20–25 minutes, tossing halfway through.
- Pat sirloin steaks dry with paper towels.
- Season steaks generously with kosher salt and freshly cracked black pepper.
- Heat grill or grill pan to medium-high heat.
- Drizzle steaks with 1 tablespoon olive oil.
- Grill steaks 4–5 minutes per side (or to desired doneness); use meat thermometer.
- Remove steaks from grill, tent with foil, and rest 5–10 minutes.
- Finely chop shallot and mince garlic.
- In skillet, heat remaining olive oil and 1 tablespoon butter over medium heat.
- Sauté shallot and garlic until fragrant and soft, about 2 minutes.
- Carefully add whiskey to the skillet; cook 1 minute to reduce slightly.
- Stir in beef broth, scraping any browned bits from pan; simmer 3–4 minutes.
- Lower heat, whisk in heavy cream, Dijon mustard, Worcestershire sauce, and remaining butter.
- Simmer sauce until slightly thickened, 3–4 minutes.
- Stir in more cracked black pepper to taste.
- Slice rested steaks; plate with roasted vegetables.
- Spoon whiskey peppercorn sauce generously over steak.
- Garnish with additional fresh black pepper and serve.
Substitution
Whiskey Peppercorn Sirloin from Black Angus Steakhouse copycat menu captures the essence of tender sirloin steak enveloped in a whiskey-infused peppercorn sauce that balances smoky and spicy notes perfectly. If whiskey is unavailable, bourbon or brandy can serve as suitable substitutes to maintain the rich flavor profile. Roasted vegetables may be swapped based on seasonal availability or preference--root vegetables like parsnips or sweet potatoes add a natural sweetness that complements the savory steak. Using a meat thermometer ensures your sirloin reaches the perfect doneness without overcooking, enhancing juiciness and tenderness. Your choice of fresh cracked peppercorns or pre-ground pepper will influence the intensity of the peppercorn sauce, so adjust accordingly to suit your taste.
Tips
Ensure your sirloin steaks are patted completely dry before seasoning to achieve a perfect sear and prevent steaming. Use a meat thermometer to check for your preferred doneness--135degF (57degC) for medium-rare ensures juicy results. Resting the steak under foil is essential to retain juices and enhance tenderness. When making the whiskey peppercorn sauce, reduce the alcohol carefully to avoid bitterness and simmer until slightly thickened for a rich, balanced flavor that complements your sirloin.
Nutritions
Your Whiskey Peppercorn Sirloin provides a rich source of protein from the 1.5 pounds of sirloin steak, essential for muscle repair and growth. The dish's robust sauce made with heavy cream and butter adds healthy fats and calories, while the whiskey and Dijon mustard contribute minimal calories but enhance flavor complexity. Roasted vegetables such as carrots, bell peppers, and zucchini supply dietary fiber, vitamins A and C, and antioxidants crucial for overall health. Seasoning with fresh black peppercorns not only boosts taste but also provides piperine, which may support metabolism and digestion.
Storage
Store leftover Whiskey Peppercorn Sirloin in an airtight container in the refrigerator for up to 3 days to maintain its flavor and tenderness. Keep the whiskey peppercorn sauce separate if possible to preserve its texture and prevent the steak from becoming soggy. Reheat gently in a skillet over low heat, adding a splash of beef broth to revive the sauce's creamy consistency before serving.
Variation or Alternatives
For a variation, substitute sirloin steak with ribeye for richer marbling and enhanced flavor. You can replace whiskey with bourbon or aged rum to introduce subtle sweetness and complexity to the peppercorn sauce. Instead of roasting, try grilling the vegetables on skewers for a smoky char that complements the steak's robust flavors. Your sauce can be thickened further by adding a splash of brandy and a teaspoon of crushed green peppercorns for an extra spicy kick.
Allergies
Your Whiskey Peppercorn Sirloin may contain allergens such as dairy from the unsalted butter and heavy cream, and mustard from the Dijon mustard. The dish also includes garlic and shallot, which can trigger sensitivities in some individuals. Be cautious if you have allergies to any of these ingredients or to whiskey, as it may contain gluten or sulfites depending on the brand.
Why this recipe?
The Whiskey Peppercorn Sirloin from Black Angus Steakhouse captivates diners with its rich fusion of bold whiskey glaze and spicy peppercorn crust, delivering a perfectly balanced, savory flavor experience. Its tender sirloin steak is cooked to juicy perfection, appealing to meat lovers seeking a robust and satisfying meal. You can recreate this standout dish at home, allowing control over quality ingredients and customization of spice levels, making it a worthwhile and rewarding culinary project. Copycat efforts replicate the restaurant's signature taste, ensuring your homemade version matches the savory depth and indulgence of the original.