Makes 2 servings; adjust quantities as needed

Ingredients: 

  • 2 (12 to 16-ounce) boneless New York cut shell steaks
  • 2 T Dijon mustard
  • salt to taste
  • 2 T coarsely ground black pepper
  • 2 T olive oil

For the Sauce

  • 4 T butter
  • 2 cloves garlic, minced
  • 1/2 c. minced shallots
  • 8 oz. sliced white mushrooms
  • 1 c. beef broth
  • 1/2 c. whipping cream
  • 1 T Dijon mustard
  • 2 T green peppercorns packed in brine
  • salt to taste

Directions: 

To make the steaks:  Spread both sides of each steak with a thin coating of mustard.  Sprinkle with salt, and cover both sides with pepper.  Heat olive oil in a heavy skillet over medium-high heat and cook the steaks for 3 to 4 minutes on each side.  They should be rare at this point.  Set them aside in the skillet; cover them to keep them warm while you prepare the sauce.

To make the sauce:  Heat butter in saute pan over medium-high heat, and saute the garlic and shallots for about 1 minute.  Add the mushrooms, raise the heat to high, and cook for about 5 minutes.  Then add the broth, cream, mustard, peppercorns, and salt.  Cook to reduce the sauce by half.

To assemble and serve:  Remove the steaks from their pan. Reheat the pan over medium-high heat.  Add the steaks and cook for another 2 minutes per side for medium-rare.  Transfer steaks to a dinner plate and coat with sauce.  Additional sauce can be served on the side.