Classic Peppercorn Sirloin Steak

• 2 Tbsp black peppercorns
• 2 cloves garlic, minced
• 3 Tbsp olive oil
• 2.5 Tbsp Dijon mustard- preferably grainy dijon
• 1 2 lb(s) top sirloin grilling steak, about an inch thick
• ¼ tsp salt
• ½ cup red wine- Ideally Talud Cabernet Sauvignon from Tabali
• ½ cup beef stock
• 3 Tbsp whipping cream

1. Preheat oven to 425°F (220°C).
2. Place peppercorns in resealable bag.
3. Using smooth side of mallet or bottom of heavy saucepan, crush peppercorns to size of sesame seeds.
4. In small bowl, combine peppercorns, garlic, 2 tablespoons (25 mL) of the oil and mustard. (Make-ahead: Cover and refrigerate for up to 4 hours.)
5. Trim fat from steak.
6. Spread pepper mixture around edges of steaks; sprinkle with salt.
7. In ovenproof skillet, heat remaining oil over high heat.
8. Sear on both sides until golden brown, about 2 minutes per side.
9. Roast in oven, turning once, for about 15 minutes for medium-rare or until desired doneness.
10. Transfer to cutting board; tent with foil and let stand for 5 minutes before slicing thinly across the grain.
11. In same skillet, bring wine and stock to boil, scraping up any brown bits; boil for 2 minutes.
12. Strain through fine meshed sieve; return sauce to skillet.
13. Add cream; boil for 1 minute.
14. Add any accumulated juices from steak to sauce. Serve with steaks.

Serve with a green vegetable and a glass of Talud Cabernet Sauvignon