Sirloin steak w/ garlic mustard & peppercorn sauce - bon
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | (1/4 stick) butter |
| ¼ | cup | Minced shallots |
| 2 | tablespoons | Minced garlic |
| ½ | cup | Dry white wine |
| 2 | tablespoons | Dijon mustard |
| 1 | cup | Whipping cream |
| ⅔ | cup | Canned beef broth |
| 2 | 12-oz top sirloin steaks (1 inch thick), well trimmed | |
| 1 | tablespoon | Cracked black peppercorns |
| 1 | tablespoon | Cracked white peppercorns |
| 1 | tablespoon | Olive oil |
| ¼ | cup | Minced fresh parsley |
Directions
Melt butter in heavy medium saucepan over medium heat. Add shallots and garlic; saute until shallots are translucent, about 3 minutes.
Add wine. Increase heat to high and boil until liquid is reduced by half, about 4 minutes. Whisk in mustard, then cream and broth. Boil until reduced to 1¼ C, about 7 minutes. (Can be made 1 day ahead.
Cover, chill.)
Coat both sides of each steak with all peppercorns. Season steaks with salt. Heat olive oil in heavy large skillet over medium-high heat. Add steaks to skillet; cook to desired doneness, about 3 ½ minutes per side for rare. Transfer to platter. Add sauce mixture to skillet; bring to boil, scraping up any browned bits. Boil until reduced to 1 C, about 1 minute, Stir in parsley. Season sauce with salt and pepper. Spoon over steaks.
Bon Appetit/January/1994 Scanned & edited by Di Pahl & <gg>