Sirloin steak w/ garlic mustard & peppercorn sauce - bon

4 servings

Ingredients

Quantity Ingredient
2 tablespoons (1/4 stick) butter
¼ cup Minced shallots
2 tablespoons Minced garlic
½ cup Dry white wine
2 tablespoons Dijon mustard
1 cup Whipping cream
⅔ cup Canned beef broth
2 12-oz top sirloin steaks (1 inch thick), well trimmed
1 tablespoon Cracked black peppercorns
1 tablespoon Cracked white peppercorns
1 tablespoon Olive oil
¼ cup Minced fresh parsley

Directions

Melt butter in heavy medium saucepan over medium heat. Add shallots and garlic; saute until shallots are translucent, about 3 minutes.

Add wine. Increase heat to high and boil until liquid is reduced by half, about 4 minutes. Whisk in mustard, then cream and broth. Boil until reduced to 1¼ C, about 7 minutes. (Can be made 1 day ahead.

Cover, chill.)

Coat both sides of each steak with all peppercorns. Season steaks with salt. Heat olive oil in heavy large skillet over medium-high heat. Add steaks to skillet; cook to desired doneness, about 3 ½ minutes per side for rare. Transfer to platter. Add sauce mixture to skillet; bring to boil, scraping up any browned bits. Boil until reduced to 1 C, about 1 minute, Stir in parsley. Season sauce with salt and pepper. Spoon over steaks.

Bon Appetit/January/1994 Scanned & edited by Di Pahl & <gg>

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