Pan-Seared Mustard-Peppercorn Steak With Mushroom Sauce
Ready In: 45 mins
Serves: 4
Ingredients
- 1 ounce dried shiitake mushroom (about 1 cup)
- 2 teaspoons multiclor peppercorns
- 2 teaspoons whole mustard seeds
- 3⁄4 teaspoon kosher salt, divided
- 4 3⁄4 inches New York strip steaks
- 3 tablespoons butter, divided
- 1⁄4 cup shallot, chopped
- 1⁄4 cup mushroom soaking liquid
- 1 tablespoon Dijon mustard
Directions
- - Place mushrooms in a small bowl.
- - Cover with boiling water let stand for 20-30 min untill softened.
- - drain the mushrooms and reseverve the liquid.
- - coarsly crush peppercorns in a plastic bag
- - Add mustard seeds and crush slightly.
- - mix in 1/2 teaspoon salt.
- - Press the mixture into Both sides of the steaks.
- - Heat Large Skillet to Medium-High with 2 T butter.
- - Cook Steaks 5-7 min turning once.
- - Remove and place on platter and cover.
- - Melt 1 T butter in same skillet reduce heat to medium.
- - Add Shallot, cook for 1 min stiring
- - Add Mushrroms cook additional 1 minute.
- - Add the 1/4 C reserved mushroom liquid, mustard and 1/2 t salt.
- - Add the steaks and any juices from the steaks to reheat 1-2 minute.
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