Recipe - Steak With Pepper And Mustard

450 g Rump or sirloin steak; in
one piece, (1lb)
4 Cm; (1 1/2inch thick)
1 tablespoon White peppercorns; crushed
1 tablespoon Black peppercorns; crushed
One half tablespoon Good olive oil
55 g Unsalted butter; (2oz)
2 Shallots; finely minced
2 teaspoon Worcestershire Sauce
2 tablespoon Brandy
90 ml Beef stock; (3floz)
1 teaspoon Green peppercorns
One half tablespoon Dijon mustard
3 tablespoon Double cream
Salt

Make sure the steak is dry. Press the mixed peppercorns into both sides of
the steak pushing with your hands. If you have time, cover with foil or
clingfilm and leave the pepper flavour to infuse into the steak for 2–3
hours.

Place the oil into a heavy–based frying pan and over a high heat seal the
steak for 2 minutes on each side. Reduce the heat, add half the butter to
the pan, and cook the steak for a further 5 to 10 minutes, turning one more
time, depending on how rare you like it. Remove the steak to a warm place
and set aside.

Pour away most of the fat in the pan, then add the remaining butter with
the shallots. Over a medium heat cook the shallot until soft but not brown.
Pour in the Worcestershire sauce, brandy and stock and cook rapidly,
scraping the bottom of the pan. Fold in the green peppercorns, mustard and
cream, and season to taste with salt.

Slice the steak on the diagonal and add to the sauce. Stir to combine the
meat pieces with the pepper sauce and warm the meat through, but do not
reboil. Serve with chops or new potatoes and a watercress salad.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.