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Peppered Steak with Two Mustard Cream Sauce (CP)

Make Peppered Steak with Two Mustard Cream Sauce (CP) at home with Boneless Strip Steaks, Cracked Black Peppercorns, Olive Oil, Dry White Wine, and Heavy Cream. Serves 1. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 2
• 2 tbsp
• 1 tbsp
• 1 tbsp
• 1/2 cup
• 1 tbsp
• 1 tbsp

Method (preview)

1. 1

   Trim the steaks and press the cracked peppercorns into each side of the meat.

2. 2

   Heat a saute pan and add the oil.

3. 3

   Sear the steaks on both sides and then to desired degree of doneness.

4. 4

   Remove steaks to a warmed platter, then pour any excess oil or fat from the saute pan.

5. 5

   Over high heat, add the wine to the pan, scraping the bottom.

6. 6

   Add the heavy cream and boil vigorously, scraping the pan continuously, until the cream is reduced by about half.

7. 7

   The cream should be thick enough to coat a spoon.

8. 8

   Remove from heat and stir in mustards. Spoon sauce over steaks and serve immediately.

9. 9

   Contributed to the FareShare IRC Chat 18 December 1999 by Art.