Steak with Quick Mustard & Peppercorn Sauce
Calories 230kcal
Ingredients
- 2 filet mignon steaks (or small/ medium boneless strip, 400 g/ 14.1 oz)
- 1 tablespoon ghee (or small/ medium boneless strip, 400 g/ 14.1 oz)
- 1 tablespoon ghee (or small/ medium boneless strip, 400 g/ 14.1 oz)
- 1 tablespoon whole peppercorn (or small/ medium boneless strip, 400 g/ 14.1 oz)
- 1 tablespoon dijon mustard (or small/ medium boneless strip, 400 g/ 14.1 oz)
- 1/2 teaspoon onion powder (or small/ medium boneless strip, 400 g/ 14.1 oz)
- 1/4 cup heavy whipping cream (or small/ medium boneless strip, 400 g/ 14.1 oz)
- 1/4 cup bone broth (or small/ medium boneless strip, 400 g/ 14.1 oz)
- salt (to taste
Instructions
- 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.
- 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.
- 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.
- Cook for 3-5 minutes or until creamy.
- Serve the steaks with the sauce, keto cauli-mash and/ or some crunchy greens.
Originally posted 2019-02-20 17:39:36.
