Shelly's Recipe

STEAK AU POIVRE WITH DIJON CREAM SAUCE

Category: Steaks - Beef

2 (16 oz) sirloin steaks, 3/4-inch-thick
9 tbsp Dijon mustard
4 tsp coarsely ground black peppercorns
2 tbsp olive oil
1/2 cup minced shallots
1 garlic clove, minced
1 cup canned beef broth
1/4 cup whipping cream
1/4 cup brandy

Sprinkle steaks with salt. Spread 2 tbsp mustard on each side of each steak. Press 1 tsp pepper on each side of each steak. Heat oil in heavy large skillet over medium-high heat. Add steaks and cook to desired doneness, about 5 minutes per side for medium-rare. Transfer steaks to plate; tent with foil. Add shallots and garlic to skillet; saute 15 seconds. Stir in broth, cream, then brandy and 1 tbsp mustard. Boil until thickened, 2 minutes. Spoon over steaks.