PAN-FRIED STEAKS WITH GREEN PEPPERCORN AND MUSTARD SAUCE

PAN-FRIED STEAKS WITH GREEN PEPPERCORN AND MUSTARD SAUCE image

Yield 4 Servings

Number Of Ingredients 8

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1 small can drained green peppercorns in brine
3 Tablespoons Dijon mustard
2 Tablespoons butter, room temperature
1-1/2 Tablespoons all purpose flour
2 Tablespoons vegetable oil
4 New York strip steaks (1-in. thick)
1/2 cup canned beef broth
1/2 cup whipping (heavy) cream

Steps:

Using bottom of heavy glass, mash peppercorns in small shallow bowl. Add mustard, butter and flour and blend well. (Can be prepared 1 day ahead. Cover and refrigerate.) Heat oil in large cast iron skillet over high heat. Season steak with salt and pepper and cook to desired doneness. (Approx. 3-1/2 min per side for medium rare.) Transfer steaks to plate and cover with foil. Pour off drippings from skillet. Add broth and cream to same skillet, boil until sauce thickens slightly, scraping up browned bits, about 3 min. Add peppercorn mixture; boil until sauce thickens enough to coat a spoon, whisking constantly, about 1 minute. Pour sauce over steaks and serve.