From, "California Sizzles...Easy and Distinctive Recipes for a Vibrant Lifestyle," published in cooperation with your Daily Inbox Newsletter.
INGREDIENTS:
TO PREPARE:
1. Drain the peppercorns and rinse them. Pat dry on paper towel and crush them with a mortar and pestle.
2. Mix the crushed peppercorns with the mustard and spread this on both sides of the steaks.
3. Melt the butter in a large frying pan over high heat. When the foam subsides, add the steaks and fry for 2 minutes on each side. (This will produce rare steaks. Double the time for medium-rare and allow about 12 minutes for well-done steaks.)
4. Remove the steaks from the pan and place on a serving dish. Keep them warm while you make the sauce.
5. Add the wine to the pan and cook briskly, scraping meat pieces. Reduce the heat and add the cream and salt to the pan and cook gently for a few minutes.
6. Remove the pan from the heat and pour the sauce over the steaks. Sprinkle with parsley and serve at once.
SERVES: 4
- 1/4 cup green peppercorns
- 2 Tablespoons Dijon mustard
- 4 steak fillets
- 3 Tablespoons butter
- 1/4 cup red wine
- 1 cup heavy cream
- 1/2 teaspoon salt
- 2 Tablespoons chopped parsley
TO PREPARE:
1. Drain the peppercorns and rinse them. Pat dry on paper towel and crush them with a mortar and pestle.
2. Mix the crushed peppercorns with the mustard and spread this on both sides of the steaks.
3. Melt the butter in a large frying pan over high heat. When the foam subsides, add the steaks and fry for 2 minutes on each side. (This will produce rare steaks. Double the time for medium-rare and allow about 12 minutes for well-done steaks.)
4. Remove the steaks from the pan and place on a serving dish. Keep them warm while you make the sauce.
5. Add the wine to the pan and cook briskly, scraping meat pieces. Reduce the heat and add the cream and salt to the pan and cook gently for a few minutes.
6. Remove the pan from the heat and pour the sauce over the steaks. Sprinkle with parsley and serve at once.
SERVES: 4
