This remains a luxurious dish, though it is quite simple. Traditionally, so many cracked (not ground) black peppercorns are pressed into the meat that they form a crispy crust. For some this is overwhelming. But if you slice the steak before serving, the surface area per bite is not as great. Or you could, of course, use much less pepper.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Press the pepper into the steaks to form an even coating. Preheat the oven to 200°F. Put the oil and 1 tablespoon of the butter in a large skillet and turn the heat to medium-high. When the butter melts, add the steaks and turn the heat to high. Sear on the first side for about 3 minutes, then turn and sprinkle with salt. Sear on the second side for 2 or 3 minutes; lower the heat and cook until just short of desired level of doneness, about 7 minutes total for medium-rare. Keep warm in the oven while you make the sauce.
Step 2
Pour out any fat from the skillet, but leave brown bits in there. Over medium-high heat, add the remaining butter and shallot and cook until soft, stirring occasionally, about 3 minutes. Add the mustard and cream and cook, stirring, for 30 seconds. Spoon the sauce over the steaks, garnish, and serve.
