Steak with Quick Mustard & Peppercorn Sauce

Steak with Quick Mustard & Peppercorn Sauce

Ingredients

• 2 filet mignon steaks ((or small/ medium boneless strip, 400 g/ 14.1 oz))
• 1 tbsp ghee ((or small/ medium boneless strip, 400 g/ 14.1 oz))
• 1 tbsp whole peppercorn ((or small/ medium boneless strip, 400 g/ 14.1 oz))
• 1 tbsp dijon mustard ((or small/ medium boneless strip, 400 g/ 14.1 oz))
• 1/2 tsp 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

1. There are two methods you can use to cook your steak depending on its thickness.
2. 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.
3. Otherwise, for thinner cuts, follow my guide to cook the steak on a pan.
4. Meanwhile, prepare the mustard & peppercorn sauce.
5. Add the remaining ghee to the pan where you cooked the steaks.
6. Crush the peppercorns slightly using a rolling pin or a mortar and pestle.
7. Place in the pan and cook over a medium-high heat for 2-3 minutes, until fragrant.
8. Add the onion powder, mustard, cream and bone broth and reduce the heat to medium.
9. Bring to a boil and let the liquid reduce by half.
10. If using fresh onion, add to the pan and cook for 3-5 minutes before adding the peppercorns.
11. Cook for 3-5 minutes or until creamy.
12. Serve the steaks with the sauce, keto cauli-mash and/ or some crunchy greens.