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Steak with Mustard and Green Peppercorns

Difficulty:Easy
Prep Time:15 Minutes
Cook Time:10 Minutes

Ingredients

  • ■   Shallots, Freeze-Dried
  • ■   drained Madagascar Green Peppercorns in Brine
  • ■   Glace de Poulet Gold (Classic Roasted Chicken Stock)
  • ■   brandy
  • ■   Green Peppercorns
  • ■   Pommery Mustard de Meaux

Description

2 6- to 7-ounce beef tenderloin steaks (each about 1 inch thick) 1 tablespoon butter 3 tablespoons reconstituted and chopped Shallots, Freeze-Dried 1 teaspoon Madagascar Green Peppercorns in Brine, drained and chopped 2/3 cup prepared Glace de Poulet Gold Classic Roasted Chicken Stock 2 tablespoons Dijon Mustard 2 tablespoons whipping cream 3/4 teaspoon brandy flavor Sea Salt Green Peppercorns, freshly ground Sprinkle steaks with salt and ground Green Peppercorns. Melt butter in heavy medium skillet over medium heat. Add steaks and sauté until brown and cooked to desired doneness, about 6 minutes per side for medium-rare. Using tongs, transfer steaks to plate; tent with foil to keep warm. Add shallots and brined greed peppercorns to skillet. Sauté until shallots soften, about 2 minutes. Add prepared chicken stock, Dijon Mustard and cream, then brandy; boil until sauce thickens enough to coat spoon, about 7 minutes. Season with salt and ground pepper. Cut steaks crosswise into scant 1/2-inch-thick slices. Overlap slices on 2 plates; spoon sauce alongside and serve with french fries. Recipe adapted from www.epicurious.com

  • 1. Sprinkle steaks with Trapani Salt and Green Pepper.
  • 2. Melt butter in heavy medium skillet over medium heat.
  • 3. Add steaks and sauté until brown and cooked to desired doneness, about 6 minutes per side for medium-rare.
  • 4. Using tongs, transfer steaks to plate; tent with foil to keep warm.
  • 5. Add shallots and peppercorns to skillet.
  • 6. Sauté until reconstituted Freeze-Dried Shallots soften, about 2 minutes.
  • 7. Add Glace de Poulet, Dijon Mustard Wine Sauce and cream, then brandy; boil until sauce thickens enough to coat spoon, about 7 minutes.
  • 8. Season with Trapani Sea Salt and Green Pepper.
  • 9. Cut steaks crosswise into scant 1/2-inch-thick slices.
  • 10. Overlap slices on 2 plates; spoon sauce alongside and serve with french fries.
  • 11. Recipe adapted from www.epicurious.com
  • 12. Photo courtesy of www.rickbakas.com

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