Prep 24 hrs
Cook 20 mins
Lean, Easy, and a change from Beef Goes well with long grain and wild rice, sauteed spinach with toasted pine nuts. Something quite different for a intimate dinner party. Wine match: Petite Sirah or Australian Shiraz. Note: This recipe may also be prepared with bison, elk or venison steaks.
- In a shallow nonreactive dish, whisk together soy sauce, beef stock and port and add steaks turning to coat thoroughly.
- Refrigerate for 24 hours or overnight, turning occasionally.
- Bring a small pot of water to a boil, add pearl onions and simmer for 2 minutes.
- Drain and plunge the onions into a bowl of ice water to stop the cooking.
- Carefully slip the papery skins off, leaving as many layers of the onion as possible.
- Set aside.
- Remove steaks from the marinade, wiping off excess and season well with salt.
- Place the peppercorns in a shallow dish and press the steaks into them, coating each side.
- In a heavy, preferably cast-iron frying pan, heat the olive oil over medium-high to high heat.
- Cook the steaks to the desired doneness and remove to a warm platter.
- Meanwhile, melt half the butter in a small saucepan over medium-low heat, add the pearl onions and saute until golden.
- In another small saucepan, whisk together mustard powder and water.
- Add the remaining butter and slowly bring to a simmer.
- Reduce heat, and whisk until the mixture is smooth.
- Pour the mustard sauce over steaks and surround with caramelized onions.