Pan-Seared Mustard-Peppercorn Steak with
Source of Recipe
Any tender beefsteak can be used in this recipe. For the best flavor and most mustard coating per bite, the steaks should be no less than 3/4 inch thick. Jars containing a mixture of green, black and white peppercorns are available in the spice section of many markets.
1 oz. dried porcini or shiitake mushrooms
(about 1 cup)
2 teaspoons multicolored peppercorns
2 teaspoons whole mustard seeds
3/4 teaspoon coarse salt, divided
4 boneless New York strip steaks (3/4 inch
3 tablespoons butter, divided
1/4 cup chopped shallots
1/4 cup red wine or mushroom soaking liquid
1 tablespoon coarse-grain Dijon mustard
1. Place mushrooms in small bowl with enough boiling water to cover; let stand 20 to 30 minutes or until softened. Drain well, reserving 1/4 cup liquid. (If using mushroom liquid in place of wine, reserve 1/2 cup liquid.) If using shiitakes, remove and discard stems.
2. Place peppercorns in heavy-duty plastic bag; coarsely crush with flat side of meat mallet. Add mustard seeds; crush slightly. Mix in 1/2 teaspoon of the salt. Firmly press peppercorn mixture onto both sides of steaks.
3. Melt 2 tablespoons of the butter in large skillet over medium-high heat. Cook steaks 5 to 7 minutes for medium-rare, turning once. Place on serving platter; cover loosely with foil.
4. Melt remaining 1 tablespoon butter in same skillet over medium heat. Cook and stir shallots 1 minute. Add mushrooms; cook and stir 1 minute. Add wine, 1/4 cup reserved mushroom liquid, mustard and remaining 1/4 teaspoon salt. Cook 2 to 3 minutes or until liquid is slightly reduced, stirring frequently. Add any juices from steaks. If necessary, return steaks to skillet 1 to 2 minutes to reheat.
TIP *New York strip steaks are also called loin, Kansas City or strip steaks.