Ingredients
– 4 beef steaks (about 225 g each)
– 1 tablespoon whole black peppercorns
– 2 tablespoons vegetable oil
– 2 tablespoons butter
– 1 tablespoon Dijon mustard
– 120 ml beef stock
– 120 ml heavy cream
– Salt to taste
– Fresh parsley for garnish
Method
1. Start by crushing the black peppercorns using a pestle and mortar or a rolling pin. You want them to be coarsely ground.
2. Sprinkle the crushed peppercorns and a little salt over both sides of each steak.
3. Heat the vegetable oil in a large frying pan over medium-high heat. Once hot, add the steaks and cook for about 4 minutes on each side, or until they reach your desired doneness.
4. Remove the steaks and let them rest on a plate. In the same pan, add butter and let it melt. Stir in the Dijon mustard, beef stock, and heavy cream. Cook for a couple of minutes until the sauce thickens.
5. Pour the sauce over the rested steaks and sprinkle with fresh parsley.
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