This restaurant classic can easily be made at home.
Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.
|4 sirloin steaks or filet mignons, about 8 oz (225 g) each||2 tbsp vegetable oil|
|1/2 tsp dry mustard||1/4 cups sherry or brandy|
|1-2 tsp black peppercorns||2/3 cup creme fraiche|
Trim any excess fat from the steaks. If using filet mignons, flatten slightly with a meat mallet. Sprinkle with the mustard.
Crush the peppercorns in a mortar or under a saucepan and press on both sides of the steaks.
Heat the oil in a large frying pan over high heat. Add the steaks and cook, 2–3 minutes each side for a rare steak, 4 minutes each side for medium, and 5–6 minutes each side for well done. Transfer to a platter and tent with aluminum foil.
Add the sherry to the pan and stir up the browned bits. Add the creme fraiche and cook for 3 minutes, until slightly thickened. Place the steaks on individual plates and top with the sauce. Serve hot.
Yummy recipes, DIY projects, home decor, fashion and more curated by iVillage staffers.
The very dirty truth about fashion internships... DUN DUN @srslytheshow http://t.co/wfewf