Ingredients:
4 beef steaks (such as ribeye or sirloin)
2 tablespoons black peppercorns, crushed
1 tablespoon olive oil
2 tablespoons butter
1/2 cup shallots, finely chopped
2 cloves garlic, minced
1/2 cup beef broth
1/2 cup heavy cream
1 tablespoon Dijon mustard
Salt to taste
Fresh parsley, chopped (for garnish)
Directions:
Season the steaks with salt and press the crushed peppercorns onto both sides of the steaks, ensuring an even coating.
Heat olive oil in a large skillet over medium-high heat. Add steaks and cook for 3-4 minutes per side for medium-rare, or to your desired doneness. Remove from skillet and set aside to rest.
In the same skillet, reduce heat to medium and add butter. Sauté shallots and garlic until softened, about 2-3 minutes.
Pour in beef broth, scraping the bottom of the skillet to deglaze. Simmer for 2-3 minutes until slightly reduced.
Stir in heavy cream and Dijon mustard, cooking until the sauce thickens, about 3-5 minutes.
Return the steaks to the skillet, spoon the creamy sauce over them, and cook for another 1-2 minutes to reheat.
Serve the steaks with a generous drizzle of the creamy sauce on top, garnished with chopped fresh parsley.
Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes
Kcal: 450 kcal | Servings: 4 servings
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