Pan-Seared Mustard-Peppercorn Steak With Mushroom Sauce |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Got this from Big Oven. Very, very delicious Ingredients:
1 ounce dried shiitake mushroom (about 1 cup) |
2 teaspoons multiclor peppercorns |
2 teaspoons whole mustard seeds |
3/4 teaspoon kosher salt, divided |
4 3/4 inches new york strip steaks |
3 tablespoons butter, divided |
1/4 cup shallot, chopped |
1/4 cup mushroom soaking liquid |
1 tablespoon dijon mustard |
Directions:
1. - Place mushrooms in a small bowl.
2. - Cover with boiling water let stand for 20-30 min untill softened.
3. - drain the mushrooms and reseverve the liquid.
4. - coarsly crush peppercorns in a plastic bag
5. - Add mustard seeds and crush slightly.
6. - mix in 1/2 teaspoon salt.
7. - Press the mixture into Both sides of the steaks.
8. - Heat Large Skillet to Medium-High with 2 T butter.
9. - Cook Steaks 5-7 min turning once.
10. - Remove and place on platter and cover.
11. - Melt 1 T butter in same skillet reduce heat to medium.
12. - Add Shallot, cook for 1 min stiring
13. - Add Mushrroms cook additional 1 minute.
14. - Add the 1/4 C reserved mushroom liquid, mustard and 1/2 t salt.
15. - Add the steaks and any juices from the steaks to reheat 1-2 minute.
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