Title: Sirloin Steak with Garlic, Mustard and Peppercorn Sauce
Categories: Beef Sauce
Yield: 1 Servings

2	tb	(1/4 stick) butter
1/4	c	Minced shallots
1/2	tb	Minced garlic
1/2	c	Dry white wine
2	tb	Dijon mustard
1	c	Whipping cream
2/3	c	Canned beef broth
2		12-ounce top sirloin steaks (1-inch thick), well trimmed
1	tb	Cracked black peppercorns
1	tb	Cracked white peppercorns
1	tb	Olive oil
1/4	c	Minced fresh parsley

Melt butter in heavy 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. whisk in mustard, then cream and broth. Boil until reduced to 1 1/4 cups, about 7 minutes. (Can be made 1 day ahead. Cover, 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 skillet; cook to desired doneness, about 3 1/2 minutes per side for rare. Transfer to platter. Add sauce mixture to skillet; bring to boil, scraping up any browned bits. Boil until reduced to 1 cup, about 1 minute. Stir in parsley. Season sauce with salt and pepper. Spoon over steaks.

Serves 4.

Posted by: Steve Herrick Source: [Bon Appetit, January 1994, from Vidalia in Washington, D.C.] From: Steve Herrick Date: 19 Feb 94 From: Dale Shipp Date: 11 Apr 98

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