Yellow Mustard in the Vineyards in Spring, Napa Valley, United States of America
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La Belle Cuisine - More Beef Recipes

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Steak au Poivre with Mustard Sauce



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~ William Shakespeare

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Mustard Row
Mustard Row
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Viola, Lee
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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
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

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