Steak with Quick Mustard & Peppercorn Sauce


Step 1There 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.

Step 2Meanwhile, 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.

Step 3Place 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.

Step 4Cook for 3-5 minutes or until creamy.

Step 5Serve the steaks with the sauce, keto cauli-mash and/ or some crunchy greens.