Quick Answer

First, thaw and prepare according to packaging instructions; if no specific instructions are provided, it is recommended to thaw in the refrigerator. Once fully thawed, pat dry with kitchen paper. Sear the 1cm-thick sirloin quickly over medium-high heat until both sides are browned, remove and rest, then use the same pan to simmer brandy, beef stock, and a small amount of cream to make the black pepper sauce, finally returning the steak to the pan to let the juices and sauce meld. For food safety, the centre of the raw steak should be confirmed to reach at least 63°C with a food thermometer, and rested for a minimum of 3 minutes after removing from heat.

Ingredients

• Japanese A5 Wagyu Sirloin approx. 140g (approx. 1 slice, fully thawed)
• Coarsely crushed black pepper 1 to 1.5 teaspoons
• Fine salt approx. 1/4 teaspoon
• Butter 5g
• Brandy or Cognac 15ml
• Beef stock 60ml
• Light cream 40ml
• Shallot 1, finely chopped
• Dijon mustard 1/2 teaspoon
• Cooking oil 1/2 teaspoon

Method

1. Thawing and Drying

   If the packaging specifies a thawing or cooking method, follow the packaging instructions first; if no special instructions are given, place the frozen steak in its packaging in the refrigerator to thaw. Once fully thawed, remove from packaging and thoroughly pat the surface dry with kitchen paper. Do not leave at room temperature to thaw for extended periods.

2. Preparing the Black Pepper

   Slightly crush the black pepper into coarse grains; do not grind into fine powder. Press the black pepper evenly onto both sides of the steak, then lightly sprinkle with salt. Since A5 sirloin has more marbling, a thick layer of black pepper is not needed, to avoid masking the natural aroma of the beef.

3. Quick Searing of the Steak

   Preheat a heavy-bottomed frying pan over medium-high heat until sufficiently hot, adding approx. 1/2 teaspoon of oil and butter. Place the steak in the pan as soon as the butter starts to foam; because it is only about 1cm thick, sear each side for approx. 60 to 90 seconds, then sear the edges for approx. 15 to 20 seconds. The surface should be deep golden brown with a seared aroma; avoid flipping repeatedly or searing for long periods.

4. Checking Doneness and Resting

   Before removing the steak from the heat, use a food thermometer at the thickest point to confirm the centre has reached at least 63°C; after removing from heat, place on a warm plate and rest for a minimum of 3 minutes. A 1cm thin steak heats up quickly, so safe doneness cannot be judged by colour alone; if a more well-done preference is desired, extend the searing time according to personal taste.

5. Sautéing Shallots in the Same Pan

   Pour off excess fat from the pan, leaving only a thin layer and the fond. Reduce heat to medium, add the shallots and sauté for approx. 30 to 45 seconds until softened but not browned. Pour in the brandy, adding it away from the heat source first, and once the alcohol has evaporated, return to the heat and simmer gently for approx. 1 minute.

6. Finishing the Black Pepper Cream Sauce

   Add the beef stock and simmer over medium heat for approx. 2 to 3 minutes to allow the liquid to reduce slightly, then add the light cream and Dijon mustard. Reduce heat to medium-low and simmer for approx. 2 minutes, until the sauce coats the back of a spoon thinly; do not allow a rolling boil, as the cream may become too thick.

7. Returning to Pan and Plating

   Pour the juices released during resting into the sauce and mix well. Slice the steak into thick pieces, place on a warm plate, and drizzle with a small amount of the black pepper cream sauce. The sauce is only for garnish; do not completely cover the surface of the steak, allowing the A5 marbling and seared aroma to remain prominent.

Frequently Asked Questions

Can Japanese A5 Wagyu Sirloin be made into French-style Black Pepper Steak?

Yes. Classic Steak au Poivre relies mainly on coarsely crushed black pepper, seared steak, and pan juices to create flavour, and sirloin is a suitable cut for searing. Due to the rich marbling of A5, home cooking can reduce additional frying oil and cream to avoid the sauce being too heavy.

How long should a 1cm-thick steak be seared?

This thickness cannot directly apply the searing times for thick steaks. Using a sufficiently preheated heavy-bottomed pan over medium-high heat, sear quickly for approx. 60 to 90 seconds per side to first form a seared surface, then adjust according to actual centre temperature and personal taste. The most reliable method is to use a food thermometer to confirm the centre has reached at least 63°C, and rest for a minimum of 3 minutes after removing from heat.

How should frozen Wagyu Sirloin be thawed?

First, follow the thawing and cooking instructions on the product packaging. If no special instructions are given, the safer method is to thaw in the refrigerator; do not leave at room temperature to thaw for extended periods. If using rapid methods such as cold water or microwave to thaw, cook immediately in accordance with food safety principles.

Why use coarsely crushed black pepper instead of black pepper powder for the sauce?

The classic Steak au Poivre method involves crushing whole black peppercorns into coarse grains, rather than grinding them completely into powder. Coarse grains retain a crunchy texture and more dimensional pepper aroma after searing, and it is easier to control the heat level.