Grilled Steak with Mustard Peppercorn Sauce

Grilled Steak with Mustard Peppercorn Sauce Image by: Grilled Steak with Mustard Peppercorn Sauce Author: Canadian Living

  • Portion size 4 servings


  • 1/4 cup mixed peppercorns
  • 2 strip loin grilling steak each about 12 oz/375 g
  • 2 rib eye grilling steaks each about 12 oz/375 g
  • 2 teaspoons extra-virgin olive oil
  • 2 tablespoons butter
  • 2 cups tiny cremini mushrooms (or quartered regular-size cremini mushrooms)
  • 1/4 cup brandy
  • 2/3 cups whipping cream
  • 1/4 cup grainy mustard


Place peppercorns in sturdy plastic bag and seal. With small skillet or heavy saucepan, pound to crush peppercorns coarsely. Spread on plate. Pat steaks dry; press evenly into peppercorns. Set aside.

Brush large heavy skillet with oil; cook steaks over medium-high heat, turning once, until well browned on both sides and rare inside, 6 to 8 minutes, or until medium, 12 to 15 minutes. Transfer to warmed plate; tent with foil and let stand for 5 minutes. Wipe out any peppercorns stuck to pan.

Drain off any fat from skillet and return to medium-high heat; cook butter and mushrooms, stirring often, until mushrooms are tender, very golden and liquid has evaporated.

Warm brandy in small saucepan over low heat; ignite with long match. Pour over mushrooms. When flames die down, pour in cream; bring to boil. Boil until slightly thickened, about 2 minutes. Stir in mustard; heat through.

To serve, slice steaks across the grain; fan over warmed plates. Ladle sauce over top.

Kary's tip: For an even more romantic evening, replace the striploin steak with two tenderloin grilling medallions or filet mignons and prepare the same way. Serve with Green Beans with Almonds.


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Grilled Steak with Mustard Peppercorn Sauce