Total Time
24hrs 20mins
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.

Ingredients Nutrition

Directions

  1. In a shallow nonreactive dish, whisk together soy sauce, beef stock and port and add steaks turning to coat thoroughly.
  2. Refrigerate for 24 hours or overnight, turning occasionally.
  3. Bring a small pot of water to a boil, add pearl onions and simmer for 2 minutes.
  4. Drain and plunge the onions into a bowl of ice water to stop the cooking.
  5. Carefully slip the papery skins off, leaving as many layers of the onion as possible.
  6. Set aside.
  7. Remove steaks from the marinade, wiping off excess and season well with salt.
  8. Place the peppercorns in a shallow dish and press the steaks into them, coating each side.
  9. In a heavy, preferably cast-iron frying pan, heat the olive oil over medium-high to high heat.
  10. Cook the steaks to the desired doneness and remove to a warm platter.
  11. Meanwhile, melt half the butter in a small saucepan over medium-low heat, add the pearl onions and saute until golden.
  12. In another small saucepan, whisk together mustard powder and water.
  13. Add the remaining butter and slowly bring to a simmer.
  14. Reduce heat, and whisk until the mixture is smooth.
  15. Pour the mustard sauce over steaks and surround with caramelized onions.