"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Top Sirlion with Green Peppercorn and Mustard Sauce Recipe

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This recipe for Top Sirlion with Green Peppercorn and Mustard Sauce, by , is from Daddy's Little Red Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jennifer Davis

Category:
Category:

Ingredients:  
Ingredients:  
1 T drained green peppercorns in brine
1 T Dijon mustard
1 T unsalted butter, room temperature
2 t all purpose flour

1 T vegetable oil
1 15- to 16-ounce top sirloin steak (1 inches thick)

cup canned beef broth
cup whipping cream

Directions:
Directions:
Using bottom of heavy glass, mash peppercorns in small shallow bowl. Add mustard, butter, and flour and blend well. (Can be prepared 1 day ahead. Cover and refrigerate.)

Heat oil in heavy large skillet over high heat. Season steak with salt and pepper and cook to desired doneness, about 5 minutes per side for rare. Transfer steak to plate and tent with foil.

Pour off drippings from skillet. Add broth and cream to same skillet; boil until sauce thickens slightly, scrapping up brown bits, about 3 minutes. Add peppercorn mixture; boil until sauce thickens enough to coat spoon, whisking constantly, about 1 minute. Season sauce with salt and pepper.

Slice steak crosswise. Arrange slices on plates. Spoon sauce over.

Number Of Servings:
Number Of Servings:
2
Personal Notes:
Personal Notes:
Daddy gave this recipe an A.

 

 

 

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