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Peppered Steak with Two-Mustard Cream Sauce

This recipe is from the Mount Horeb Mustard Museum's Web site: www.mustardmuseum.com .

Ingredients:

2 boneless strip steaks (about 10 oz. each)
2 Tbs. cracked black peppercorns
1 Tbs. olive oil
1 Tbs. dry white wine or dry vermouth
1/2 cup heavy cream
1 Tbs. smooth Dijon-style mustard
1 Tbs. whole-grain mustard

Preparation:

Trim steaks and press cracked peppercorns into each side of steaks. (Steaks can rest, covered, up to four hours in refrigerator.) Heat sautC) pan and add oil. Sear steaks on both sides, then cook to desired degree. Remove steaks to warm platter. Pour off any excess oil or fat from sautC) pan. Over high heat, add wine or vermouth, scraping pan.

Add heavy cream and boil vigorously, scraping pan continuously, until cream is reduced by about half, about 3 to 5 minutes. Cream should be thick enough to coat spoon. Remove from heat and stir in mustard. Spoon sauce over steaks.

Yield: 2 servings

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