SIRLOIN STEAK WITH GARLIC, MUSTARD & PEPPERCORN SAUCE

SIRLOIN STEAK WITH GARLIC, MUSTARD & PEPPERCORN SAUCE image

Yield 4 servings

Number Of Ingredients 12

2 Tbls. (1/4 stick) butter
1/4 cup minced shallots
2 Tbls. minced garlic
1.2 cup dry white wine
2 Tbls. Dijon mustard
1 cup whipping cream
2/3 cup canned beef broth
1 12-oz top sirloin steaks (1 inch thick)
1 Tbls. cracked black peppercorns
1 Tbls. cracked white peppercorns
1 Tbls. olive oil
1/4 cup minced fresh parsley

Steps:

Melt better in heavy medium saucepan over medium heat. Add shallots and garlic, saute until shallots are translucent, about 3 minutes. Add wine. Increase heat to high and boil until liquid is reduced by half, about 4 minutes. Whick in mustard, then cream and broth. Boin until reduced to 1 1/2 cups, about 7 minutes. (Can be made one day ahead, cover and chill) Coat both sides of each steak with all peppercorns. Season steaks with salt. Heat olive oil in heavy large skillet over medium high heat. Add steaks to skille; cook to desired doneness, about 3 1/2 minutes per side for rare. Transfer to platter. Add sauce misture to skillet; bring to boil, scraping up any borwned bits. Boil until reduced to 1 cup, about 1 minute. Stir in parsley. Season sauce with salt and pepper. Spoon over steaks