Executive Chef and Ravish Magazine columnist Paul Watters returns with another standout dish — a classic sirloin steak elevated with a rich, velvety pepper sauce, crisp golden onion rings, and fragrant picked rosemary. This is steak night, but refined: bold flavours, balanced heat, and restaurant-quality textures you can recreate effortlessly at home.
Whether you’re cooking for a date night, a special weekend meal, or simply craving something indulgent, Paul’s step-by-step method makes it easy to deliver a beautifully cooked steak with all the trimmings. Here’s how to bring his signature style to your own kitchen.
Serves: 2 | Prep time: 15 minutes
- 2 sirloin steaks (250–300g each)
- 1 tbsp rapeseed oil
- 1½ tsp cracked black pepper
- Sea salt to taste
- 1 sprig fresh rosemary (for the pan)
For the Creamy Pepper Sauce
- 1 tbsp butter
- 1 shallot (finely chopped)
- 1 garlic clove (minced)
- 1 tbsp cracked black peppercorns
- ½ tbsp green peppercorns (optional)
- 80ml brandy or whisky (replace with stock if you prefer)
- 150ml beef stock
- 120ml double cream
- Small dash Worcestershire sauce
- Pinch smoked paprika
- Salt to taste
For the Onion Rings
- 1 large onion (cut into rings)
- 100g plain flour
- ½ tsp paprika
- ½ tsp cracked pepper
- Pinch salt
- Sparkling water (to form a light batter)
- Oil for frying (shallow or deep)
For the Picked Rosemary
4 Rosemary Sprigs
Remove 2 of the leaves from the Stalk and keep 2 back for garnish
Method.
2. Prepare & Cook the Sirloin Steaks
- Pat steaks dry and rub with rapeseed oil.
- Season generously with cracked black pepper and sea salt.
- Heat a heavy pan over high heat until very hot.
- Add steaks and cook:
- 2½–3 min each side for medium-rare
- 3½–4 min each side for medium
- Add the rosemary sprig to the pan to perfume the meat.
- Remove steaks and rest for 5 minutes.
3. Make the Creamy Pepper Sauce
- In the same pan, lower the heat to medium.
- Add butter, shallots and garlic — gently sauté.
- Add cracked peppercorns.
- Deglaze with brandy/whisky (take care if flaming).
- Add beef stock and reduce by half.
- Add cream, Worcestershire and smoked paprika.
- Simmer until thick, glossy and smooth.
- Taste and season lightly with salt.
4. Cook the Onion Rings
- Mix flour, paprika, pepper and salt in a bowl.
- Add sparkling water slowly to make a light batter.
- Heat oil in a pan.
- Dip onion rings in batter, then fry until crisp and golden.
- Drain on kitchen paper.
5. To Serve
- Plate the sirloin steak whole or sliced.
- Spoon over the rich pepper sauce.
- Top with crispy onion rings.
- Finish with a little picked rosemary for freshness and aroma.
- Optional: dust with a touch of pepper or red pepper powder for colour and Serve
About Paul Watters
“I grew up in Belfast, Northern Ireland and have spent 30 years working within the hospitality industry. Cooking has always been my biggest passion, having discovered the love of food and cooking at just 16, there was no other career path for me.”
“I have been incredibly fortunate to have worked in many upscale kitchens including the Savoy in London and Sydney Opera House in Australia. Over the years it has been a pleasure to have had the opportunity to gain irreplaceable knowledge and precious experience whilst travelling the world, discovering different cultures and meeting some colourful culinary characters along the way.”
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