Steak with Quick Mustard & Peppercorn Sauce

Ingredients (makes 2 servings)

Steaks:

• 2 small/ medium boneless strip or filet mignon steaks (400 g/ 14.1 oz)
• 1 tbsp ghee or lard
• salt and pepper to taste (I like pink Himalayan salt)

Mustard & Peppercorn Sauce:

• 1 tbsp ghee or lard
• 1 tbsp whole peppercorns, black or mixed
• 1 tbsp Dijon mustard - you can make your own
• ¹/₂ tsp onion powder or ¹/₂ small white onion, diced
• ¹/₄ cup heavy whipping cream or coconut milk (60 ml/ 2 fl oz)
• ¹/₄ cup bone broth or chicken stock (you can make your own bone broth)
• salt to taste (I like pink Himalayan salt)

Instructions

1. There are two methods you can use to cook your steak depending on its thickness. If the steak is thick (1 ¹/₂ - 1 ³/₄ inch / 4 - 4 ¹/₂ cm), follow the instructions for Reverse-Seared Steak that requires both oven baking and pan searing. Otherwise, for thinner cuts, follow my guide to cook the steak on a pan. Once the steaks are cooked, transfer them onto a wire rack, loosely cover with a foil and let them rest for about 10 minutes before serving.
2. Meanwhile, prepare the mustard & peppercorn sauce. Add the remaining ghee to the pan where you cooked the steaks. Crush the peppercorns slightly using a rolling pin or a mortar and pestle.
3. Place in the pan and cook over a medium-high heat for 2-3 minutes, until fragrant. Add the onion powder, mustard, cream and bone broth and reduce the heat to medium. Bring to a boil and let the liquid reduce by half.
   If using fresh onion, add to the pan and cook for 3-5 minutes before adding the peppercorns.
4. Cook for 3-5 minutes or until creamy.
   
5. Serve the steaks with the sauce, keto cauli-mash and/ or some crunchy greens.

Pin itFollow us 136.0k

1. Blog
2. Recipes
3. Mains
4. Steak with Quick Mustard & Peppercorn Sauce

1. Blog
2. Recipes
3. Steak with Quick Mustard & Peppercorn Sauce

1. Blog
2. Martina Slajerova
3. Steak with Quick Mustard & Peppercorn Sauce