Peppered Steak with Two Mustard Cream Sauce A Chat Recipe by Your Host Art Guyer

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	* Exported from MasterCook * Peppered Steak with Two Mustard Cream Sauce (CP) Recipe By : Chile Pepper Magazine -- April 1999 Serving Size : 1 Preparation Time :0:00 Categories : Beef Chile Pepper Magazine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 boneless strip steaks -- 10 ounces each 2 tablespoons cracked black peppercorns 1 tablespoon olive oil 1 tablespoon dry white wine 1/2 cup heavy cream 1 tablespoon smooth Dijon mustard 1 tablespoon whole grain mustard Trim the steaks and press the cracked peppercorns into each side of the meat. They can be refrigerated for up to four hours, but return to room temperature before cooking. Heat a saute pan and add the oil. Sear the steaks on both sides and then to desired degree of doneness. Remove steaks to a warmed platter, then pour any excess oil or fat from the saute pan. Over high heat, add the wine to the pan, scraping the bottom. Add the heavy cream and boil vigorously, scraping the pan continuously, until the cream is reduced by about half. The cream should be thick enough to coat a spoon. Remove from heat and stir in mustards. Spoon sauce over steaks and serve immediately. - - - - - - - - - - - - - - - - - - NOTES : Formatted in MasterCook by Art Guyer Presented in a Special FareShare Chat

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