Steak with Mustard and Green Peppercorns
- Preparing Time: -
- Total Time: -
- Served Person: Makes 2 servings
- 1 tablespoon butter
- 2 tablespoons whipping cream
- 2 tablespoons whole grain dijon mustard
- 1 teaspoon drained green peppercorns in brine, chopped
- Carbohydrate 5 g(2%)
- Cholesterol 184 mg(61%)
- Fat 43 g(67%)
- Fiber 1 g(4%)
- Protein 38 g(77%)
- Saturated Fat 20 g(98%)
- Sodium 287 mg(12%)
- Calories 588
Preparation Sprinkle steaks with salt and pepper. Melt butter in heavy medium skillet over medium heat. Add steaks and sauté until brown and cooked to desired doneness, about 6 minutes per side for medium-rare. Using tongs, transfer steaks to plate; tent with foil to keep warm. Add shallots and peppercorns to skillet. Sauté until shallots soften, about 2 minutes. Add broth, mustard and cream, then brandy; boil until sauce thickens enough to coat spoon, about 7 minutes. Season with salt and pepper. Cut steaks crosswise into scant 1/2-inch-thick slices. Overlap slices on 2 plates; spoon sauce alongside and serve.
Preparation Sprinkle steaks with salt and pepper. Melt butter in heavy medium skillet over medium heat. Add steaks and sauté until brown and cooked to desired doneness, about 6 minutes per side for medium-rare. Using tongs, transfer steaks to plate; tent with foil to keep warm. Add shallots and peppercorns to skillet. Sauté until shallots soften, about 2 minutes. Add broth, mustard and cream, then brandy; boil until sauce thickens enough to coat spoon, about 7 minutes. Season with salt and pepper. Cut steaks crosswise into scant 1/2-inch-thick slices. Overlap slices on 2 plates; spoon sauce alongside and serve.
