Steaks with Green Peppercorn Sauce
Steaks with Green Peppercorn Sauce
Ingredients
- 4 steaks, of your choice (striploin, top sirloin, ribeye etc.).
- 1 tablespoon (15 ml) olive oil
- 3 tablespoons (45 ml) butter
- 8 oz (227 g) white button mushrooms, halved
- 2 teaspoons (10 ml) cornstarch
- 2 cups (500 ml) beef broth
- 1/2 cup (125 ml) sherry
- 1/2 cup (125 ml) 35% cream
- 1 tablespoon (15 ml) Dijon mustard
- 1 teaspoon (5 ml) honey
- 2 teaspoons (10 ml) green peppercorns
- Salt and pepper
Instructions
- In a large skillet, ideally non-stick, brown the steaks in the oil and 15 ml (1 tablespoon) of butter until the desired doneness. Season with salt and pepper. Set aside on a warm plate.
- In the same skillet, brown the mushrooms in the remaining butter. Season with salt and pepper. Set aside with the meat.
- In the same skillet, bring the remaining ingredients to a boil, stirring constantly with a whisk. Simmer for about 5 minutes or until the sauce is syrupy. Adjust the seasoning.
- Serve with Brown Butter Mashed Squash.
Steaks with Green Peppercorn Sauce