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.