Mustard Steak Au Poivre Recipe - Cooking Index
Mustard Steak Au Poivre Recipe - Cooking Index
| 2 teaspoons | 10ml | Cracked black pepper |
| 1/2 teaspoon | 2.5ml | Salt |
| 4 | Beef - tenderloin* steaks, cut 1" thick | |
| (filet mignon) | ||
| 1/3 cup | 78ml | Brandy |
| 1 tablespoon | 15ml | Dijon mustard - coarsely ground with seeds |
| Fresh thyme sprigs - for garnish |
* about 4 ounces each
1. On waxed paper, mix pepper and salt; use to coat both sides of steaks. Heat nonstick 12-inch skillet over medium-high heat until hot. Add steaks and cook 8 to 10 minutes for medium-rare or until cooked as desired, turning once. Remove steaks to plate; keep warm.
2. Remove skillet from heat; add brandy and mustard. Return skillet to heat and cook, stirring frequently, until sauce boils; boil 30 seconds. Pour sauce onto 4 dinner plates; place steaks on top of sauce. Garnish with thyme sprigs.
Notes: Perfect for company, this steak is out of the pan in ten minutes.
Source:
Homearts Recipe Archive
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