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Peppered Steak
with
Two Mustard Cream Sauce

A Chat Recipe
by Your Host Art Guyer

Peppered Steak with Two Mustard Cream Sauce

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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
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