Dijon Pepper Steak

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2 Tablespoons coarsely ground mixed peppercorns

4 6-oz. filet mignon steaks, 1 ¼ in. thick

1 teaspoon olive oil

¼ cup low sodium beef broth

3 Tablespoons red wine or 2 Tablespoons balsamic vinegar

2 teaspoons dijon mustard

 

Sprinkle steaks with peppercorns, and press in.

Place a large skillet over high heat for 1 minute.

Lower heat to medium high.

Add oil to pan.

Cook steaks 5 minutes per side for medium rare, 6 minutes for medium to medium well.

Place steaks on a plate and cover to keep warm.

Add broth and wine to pan and simmer for 30 seconds.

Stir in mustard.

Spoon sauce over steaks and serve immediately.

 

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