Steak with Peppercorn Mustard Sauce

Filet Mignon au Poirve' with French Beans and Pomme Anna

Ever had a steak at a really nice restaurant? Chances are, they may have served it this way. This is a delicous classic and elegant way to serve a steak–easy enough for a weeknight–elegant enough for guests.

Peppercorns stimulate the taste buds, and help to increase hydrocholoric aid secretion in the stomach which improves digestion, especially of meat. Pepper also has antioxidant and antibacterial effects. And in addition, it helps your body breakdown fat cells for energy–especially if you normally eat a low carb diet.

Ingredients
4 4 oz grass fed beef tenderloins or other cut of steak
sea salt, coarsely ground
2 Tbsp multi colored, green or black whole peppercorns
4 Tbsp grass fed organic butter
1/4 cup minced shallot
1/2 cup dry red wine–or white
1/2 cup organic beef broth
1/4 cup Dijon mustard

Directions
Crush 1 Tbsp of peppercorns with a rolling pin, and press salt and pepper into steaks. Heat butter in cast iron skillet over medium high heat. Add steaks, turn up heat to high and sear on both sides. Turn heat down low and cook 2-4 minutes–dont overcook! Remove steaks from pan, add shallots and saute for 30 seconds. Add wine, cook for another 10 seconds. Add broth, mustard and the rest of peppercorns and stir in. Spoon sauce over steaks and serve. Serves 4.

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