Steak with Quick Mustard & Peppercorn Sauce

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4.5 from 123 votes

Steak with Quick Mustard & Peppercorn Sauce

45 minutes
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.

Nutrition

Calories: 230kcal

Originally posted 2019-02-20 17:39:36.

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Cuisine

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