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La Belle Cuisine
Steak au Poivre with Mustard Sauce
Simple to Spectacular:
How to Take One Basic Recipe
to Four Levels of Sophistication
by Jean-Georges Vongerichten & Mark Bittman,
2000, Broadway Books
Makes 4
servings.
“A
typical Parisian dish, with super-intense flavors. You
can finish
with chicken stock instead of cream if you prefer.”
1
1/2
pounds boneless rib-eye or sirloin steaks,
about 1 inch thick
Salt
4
teaspoons cracked black pepper,
more or less
2
tablespoons butter
2
tablespoons neutral oil, such as canola
or grapeseed
1
tablespoon Cognac
1/4
cup Dijon mustard
1/2
cup heavy cream
1. Sprinkle
the steaks with salt and press about a teaspoon of pepper into
each side
of the steaks. Put the butter and oil into a 10- or 12-inch skillet
and
turn the heat to medium-high. When the butter melts, turn the heat to
high
and add the steaks. Cook until almost done, 3 to 4 minutes per side
for
rare. Turn off the heat and transfer the steaks to a warm platter in a
low
oven.
2. Add
the Cognac to the pan, turn the heat to low, and stir, then add the
mustard and cream. Bring to a boil, then reduce heat to low.
3.
Add the steaks and any accumulated juices to the sauce, turn once or
twice, and serve.
Featured Archive Recipes:
Roasted Fillet of Beef with Black Pepper
Seared Peppered Sirloin with Red
Wine-Chèvre Glaze
Steaks with Roasted Garlic, Shallots,
and Red Wine Sauce
Index - Beef Recipe Archives
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