Steak au poivre with mustard shallot sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Unsalted butter |
| 1 | tablespoon | Olive oil |
| Salt to taste | ||
| 4 | Shell steaks; also known as ny | |
| ; strip | ||
| 4 | tablespoons | Black peppercorns; crushed |
| 2 | Shallots; finely diced | |
| ½ | cup | Dry red wine |
| ½ | cup | Chicken stock; or beef stock |
| 1 | tablespoon | Dijon mustard |
| Salt and fresh ground pepper; to taste | ||
Directions
STEAKS
SAUCE
How to Prepare the Steak Au Poivre: 1. Place the cracked peppercorns in a shallow dish. Season each steak with salt and press one side of each steak into the peppercorns, coating completely.
2. Heat the butter and oil in a 12-inch skillet over high heat. When the butter-oil mixture begins to smoke, add the steaks, pepper-side-down and cook until golden brown, about 1-2 minutes.
3. Turn the steaks over, reduce the heat to medium, and continue cooking to desired doneness. Remove the steaks to a platter and cover.
How to Prepare the Sauce:
1. Turn the heat to high and add the shallots.
2. Cook until softened, 1-2 minutes; add the wine and, using a wooden spatula, scrape up any brown bits from the bottom of the pan, reducing the wine by half.
3. Add the stock and reduce by half.
4. Whisk in the mustard and season with salt and pepper. Pour over the steaks and serve immediately. © 1997 Lifetime Entertainment Services. All rights reserved.
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