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Steak au Poivre with Dijon Cream Sauce

FEBRUARY 2010

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Steak au Poivre with Dijon Cream SauceSteak au Poivre with Dijon Cream Sauce
Steak au Poivre with Dijon Cream SauceSteak au Poivre with Dijon Cream Sauce

Recipe of the Month: February 2010

Steak au Poivre with Dijon Cream Sauce


Serves 2

Ingredients:

  • 2 filet mignon steaks
  • ¼ cup Dijon mustard
  • 4 teaspoons coarsely ground black peppercorns
  • 2 tablespoons olive oil
  • ½ cup minced shallots or red onion
  • 1 tsp garlic, minced fine
  • 1 cup beef stock
  • ¼ cup whipping cream
  • ½ dry white wine

Directions:

  1. Sprinkle steak with salt.
  2. Spread 2 tablespoons of mustard on each side of each steak.
  3. Press 1 teaspoon pepper on each side of each steak.
  4. Heat oil in heavy large skillet over medium-high heat.
  5. Add steak and cook to desired doneness, about 5 minutes per side for medium-rare.
  6. Transfer steak to plate; tent with foil.
  7. Add shallots and garlic to skillet; sauté for 15 seconds.
  8. Stir in stock, whipping cream, wine and remaining mustard. Boil until thickened, 2 minutes. Spoon over steaks.

Enjoy!
Chef Mike

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