Recipe - Steak Au Poivre With Mustard Shallot Sauce

STEAKS
3 tablespoon Unsalted butter
1 tablespoon Olive oil
Salt to taste
4 Shell steaks; also known as
ny
; strip
4 tablespoon Black peppercorns; crushed

SAUCE
2 Shallots; finely minced
One half cup Dry red wine
One half cup Chicken stock; or beef stock
1 tablespoon Dijon mustard
Salt and fresh ground
pepper; to taste

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 12inch skillet over high heat. When the
butteroil mixture begins to smoke, add the steaks, peppersidedown and
cook until golden brown, about 12 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, 12 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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