Steak au poivre with mustard sauce

banner
Preparation info
  • Makes

    4

    servings
    • Difficulty

      Easy

    • Ready in

      20 min

Appears in

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

  1. 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