I didn’t think steak au poivre could get any better than it already is until I added mustard! Steak au Poivre is French for peppercorn steak. The meat is dredged in coarsely ground peppercorns and cooked in a hot skillet to create a delicious golden crust. I’ve taken it a step further by adding mustard seeds to the crust and a dollop of quality Dijon mustard to the creamy sauce for a little extra tang and flavor.

For this recipe, I like using venison loin (backstrap) or steaks taken from the inside (or top) round. Of course, it works just as well with your favorite beef steak, such as a NY strip or a ribeye. Be sure to keep an eye on the heat and don’t let the crust burn! Serve with your choice of a side; roasted baby potatoes are a winner in my book.

Mustardy Steak au Poivre

Recipe by Danielle Prewett

Serves

Ingredients

4 beef or venison steaks* see note
2 tablespoons whole black peppercorns
2 tablespoons whole mustard seeds
Coarse sea salt
Beef tallow or avocado oil for cooking
2 tablespoons butter
2 rosemary sprigs
1 small shallot, finely chopped
2 garlic cloves, minced**
1 cup chicken stock
½ cup creme fraiche
2 tablespoons dijon mustard
2 tablespoons chives for garnish

Directions

Remove the steaks from the refrigerator at least 30 minutes and up to 1 hour before cooking. Place the mustard seeds in a spice grinder and pulse to get a coarse consistency. Repeat this process with the peppercorns. If you don’t have a spice grinder, you can use a rolling pin to smash or a mortar and pestle; however, the mustard seeds are pretty hard and can be difficult to crack open. Season the steaks generously with the ground peppercorn, mustard, and some coarse sea salt. Reserve whatever you don’t use for seasoning the pan sauce at the end.
Heat a large skillet over medium-high heat. When the pan is hot, add enough tallow to coat the bottom. Working in batches as needed, lay the steaks into the pan, leaving a little space in between them, and sear for 2 minutes on the first side, then flip and sear on the second side for another couple of minutes. Flip them back to the first side and continue cooking; reduce the heat as needed so nothing burns. You’ll continue this process of searing and flipping so that the steaks develop a golden brown crust and it cooks evenly on both sides. If using venison, the meat will cook very fast, about 6 minutes total, depending on thickness. A beef steak will take about 8-10 minutes. In the last minute of cooking, drop the butter and rosemary sprig into the pan. Tilt the pan to the side and use a spoon to baste the meat with butter. Use tongs to check the steak for doneness or use a meat thermometer, aiming for medium-rare, about 130℉. Transfer to a cutting board to rest, uncovered, while you make the pan sauce.
Add the small shallot to the pan and sauté until soft and golden, about 2-3 minutes. Add the garlic and cook for a minute to soften the bite, then deglaze the pan with chicken stock. Bring the stock to a boil and reduce for a couple of minutes. Reduce the heat to low. Stir in the creme fraiche and whole grain mustard. Cook for a few more minutes to let the sauce thicken until it coats the back of a spoon. Keep in mind it will continue to thicken as it cools. Taste and season with salt, pepper, and mustard.
Serve the steak with the mustard sauce, a sprinkle of chives, and your choice of sides.

Notes

*Use your favorite cut of steak for this recipe, such as the New York strip or ribeye. For venison, I prefer backstrap, top (or inside) round, or sirloin tip steaks.

** You can also use soft, roasted garlic