Steak au poivre with mustard sauce

Name: Steak au poivre with mustard sauce
Prep time: 20 min
Total time: 20 min
Yield: Makes 4 servings
Cuisine: French
Ingredients: 4 teaspoons cracked black pepper, more or less; 1½ to 2 pounds boneless rib-eye or sirloin steaks, about 1 inch thick; 2 tablespoons neutral oil, such as canola or grapeseed; 1 tablespoon Cognac; ¼ cup Dijon mustard; ½ cup heavy cream; 2 tablespoons butter; Salt

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
20 min

Appears in

Simple to Spectacular

By Jean-Georges Vongerichten and Mark Bittman

Published 2000

About

A typical Parisian dish, with super-intense flavors. You can finish with chicken stock instead of cream if you prefer.

Ingredients

1½ to 2 pounds boneless rib-eye or sirloin steaks, about 1 inch thick
Salt
4 teaspoons

Method

Sprinkle the steaks with salt and press about a teaspoon of pepper into each side of the steaks. Put the butter and oil in 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