Rosemary Mustard Peppercorn Steak
Spice up your steak night with this delectable peppercorn steak topped with a rosemary mustard and red wine sauce. The flavours will transform your traditional steaks!
- 2 medium sized steaks
- Salt and peppercorn blend
- 1 tablespoon olive oil
- ¼ cup red wine
- 2 teaspoons all purpose flour
- ¾ cup beef broth
- 1-2 tablespoons fresh rosemary chopped
- 1 tablespoon Dijon mustard
- Season the steak with salt and pepper to taste. Heat the olive oil over medium-high heat. Cook the steak until nicely browned on the outside, and almost cooked to your desired degree of doneness on the inside, 3-4 minutes per side for medium-rare. Remove the steak from the pan, and tent loosely with foil to keep warm. (You can also cook your meat on the barbecue if desired.)
- Gently wipe the excess oil from your skillet, and pour the red wine; simmer until reduced by half. Whisk the flour into the beef broth, then stir into the simmering red wine along with the rosemary and Dijon mustard. Return to boil; cook, stirring constantly until the sauce reduces slightly and thickens. Keep warm over low heat.
- Cut the meat from the bone, then slice into 1/3-inch thick pieces. Serve with the rosemary peppercorn sauce.
Serve with a fresh herbal summer salad!