Shelly's Recipe

SAUTEED SIRLOIN STEAK WITH GARLIC, MUSTARD AND PEPPERCORN SAUCE

Category: Beef

2 tbsp butter
1/4 cup minced shallots
1/2 tbsp minced garlic
1/2 cup dry white wine
2 tbsp Dijon mustard
1 cup whipping cream
2/3 cup canned beef broth
2 (10 oz) top sirloin steaks (1-inch; thick), well trimmed
1 tbsp cracked black peppercorns
1 tbsp cracked white peppercorns
1 tbsp olive oil
1/4 cup minced fresh parsley

Melt the butter in heavy saucepan over medium heat. Add shallots and garlic; saute until shallots are translucent, about 3 minutes. Add wine. Increase the heat to high and boil until the liquid is reduced by about half, about 4 minutes. Whisk in mustard, then cream and broth. Boil until reduced to 1 1/4 cups, about 5 minutes.

Coat both sides of each steak with all peppercorns. Season steaks with salt. Heat olive oil in heavy large skillet over medium-high heat. Add steaks to skillet; cook to desired doneness, about 3-1/2 minutes per side for rare. Transfer to platter.

Add sauce mixture to skillet; bring to boil, scraping up any browned bits. Boil until reduced to 1 cup, about 1 minute. Stir in parsley. Season sauce with salt and pepper. Spoon over steaks. Serves 4