Pan-Seared Beef with Red Lotus Peppercorn Sauce

By AislePrompt Editorial · Published 2026-06-07 · Updated 2026-06-07

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Juicy pan-seared beef steaks served with a fragrant peppercorn sauce inspired by the aromatic white lotus flower’s subtle spice. This French-inspired beef recipe, ready in about 30 minutes, pairs beef sirloin steaks, salt, black peppercorns for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 2 French cuisine 450 cal/serving

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Ingredients

2 steaks, 6 oz each beef sirloin steaks
1 tsp salt
1 tbsp, crushed black peppercorns
2 tbsp olive oil
2 small, finely chopped shallots
1/2 cup white wine
1/3 cup heavy cream
1 tbsp butter

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Instructions

Step 1: Season 2 beef sirloin steaks evenly with 1 tsp salt and 1 tbsp crushed black peppercorns on both sides. Let rest at room temperature for 10 minutes.
Step 2: Heat 2 tbsp olive oil in a heavy skillet over medium-high heat until shimmering. Add steaks and cook for 4 minutes on each side for medium rare, or until desired doneness is reached. Remove steaks and tent with foil to rest.
Step 3: Reduce heat to medium, add 2 finely chopped shallots to the skillet and sauté for 2 minutes until softened.
Step 4: Pour in 1/2 cup white wine, scraping the pan to release browned bits, and simmer until reduced by half, about 3 minutes.
Step 5: Stir in 1/3 cup heavy cream and 1 tbsp butter, cooking for 2 minutes until sauce thickens and coats the back of a spoon.
Step 6: Return steaks to the pan briefly to warm in the sauce for 1 minute, then serve steaks drizzled with the red lotus peppercorn sauce.