Steak Au Poivre with Mustard Shallot Sauce

Steak Au Poivre with Mustard Shallot Sauce

1 review, 5 star(s). 100% would make again

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Try this Steak Au Poivre with Mustard Shallot Sauce recipe, or contribute your own.


1/2 c Dry Red Wine
1 tb Dijon mustard
4 tb Black peppercorns; crushed
1 tb olive oil
3 tb Unsalted butter
4 Shell steaks; also known as strip
2 Shallots; finely diced
1/2 c Chicken stock; or beef stock
Salt and pepper; fresh ground
Salt to taste

Original recipe makes 4



How to Prepare the Steak Au Poivre: 1. Place the cracked peppercorns in a shallow dish. Season each steak with salt and press one side of each steak into the peppercorns, coating completely. 2. Heat the butter and oil in a 12-inch skillet over high heat. When the butter-oil mixture begins to smoke, add the steaks, pepper-side-down and cook until golden brown, about 1-2 minutes. 3. Turn the steaks over, reduce the heat to medium, and continue cooking to desired doneness. Remove the steaks to a platter and cover. How to Prepare the Sauce: 1. Turn the heat to high and add the shallots. 2. Cook until softened, 1-2 minutes; add the wine and, using a wooden spatula, scrape up any brown bits from the bottom of the pan, reducing the wine by half. 3. Add the stock and reduce by half. 4. Whisk in the mustard and season with salt and pepper. Pour over the steaks and serve immediately. ? 1997 Lifetime Entertainment Services. All rights reserved. MC formatted using MC Buster by Barb at PK

Verified by stevemur
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Yummerz!, this is my photo, and not my recipe CCheryl

Calories Per Serving: 1180 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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