Grilled Steak With Mustard Peppercorn Sauce Recipe
Servings: 4
Ingredients
- 1/4 c. mixed peppercorns
- 2 x 12 ounce strip loin or possibly rib eye grilling steak
- 2 tsp extra virgin extra virgin olive oil
- 2 Tbsp. butter
- 2 c. tiny Cremini mushroom, (or possibly quartered regular-size cremini mushrooms)
- 1/4 c. brandy
- 2/3 c. whipping cream
- 1/4 c. grainy mustard
Directions
- Place peppercorns in sturdy plastic bag and seal. With small skillet or possibly heavy saucepan, lb. to crush peppercorns coarsely. Spread on plate. Pat steaks dry; press proportionately into peppercorns. Set aside.
- Brush large heavy skillet with oil; cook steaks over medium-high heat, turning once, till well browned on both sides and rare inside, 6 to 8 min, or possibly till medium, 12 to 15 min. Transfer to warmed plate; tent with foil and let stand for 5 min. Wipe out any peppercorns stuck to pan.
- Drain off any fat from skillet and return to medium-high heat; cook butter and mushrooms, stirring often, till mushrooms are tender, very golden brown and liquid has evaporated.
- Hot brandy in small saucepan over low heat; ignite with long match. Pour over mushrooms. When flames die down, pour in cream; bring to boil. Boil till slightly thickened, about 2 min. Stir in mustard; heat through.
- To serve, slice steaks across the grain; fan over warmed plates. Ladle sauce over top.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 241g | |
| Recipe makes 4 servings | |
| Calories 432 | |
| Calories from Fat 231 | 53% |
| Total Fat 26.05g | 33% |
| Saturated Fat 12.3g | 49% |
| Trans Fat 0.09g | |
| Cholesterol 143mg | 48% |
| Sodium 126mg | 5% |
| Potassium 845mg | 24% |
| Total Carbs 6.45g | 2% |
| Dietary Fiber 1.9g | 6% |
| Sugars 0.79g | 1% |
| Protein 34.48g | 55% |
