Pan-seared Mustard-peppercorn Steak With Mushroom Sauce

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1 ounce dried shiitake mushroom (about 1 cup)
• 2 teaspoons multiclor peppercorns
• 2 teaspoons whole mustard seeds
• 3/4 teaspoon kosher salt, divided
• 4 3/4 inches new york strip steaks
• 3 tablespoons butter, divided
• 1/4 cup shallot, chopped
• 1/4 cup mushroom soaking liquid
• 1 tablespoon dijon mustard

Recipe

• 1 - place mushrooms in a small bowl.
• 2 - cover with boiling water let stand for 20-30 min untill softened.
• 3 - drain the mushrooms and reseverve the liquid.
• 4 - coarsly crush peppercorns in a plastic bag
• 5 - add mustard seeds and crush slightly.
• 6 - mix in 1/2 teaspoon salt.
• 7 - press the mixture into both sides of the steaks.
• 8 - heat large skillet to medium-high with 2 t butter.
• 9 - cook steaks 5-7 min turning once.
• 10 - remove and place on platter and cover.
• 11 - melt 1 t butter in same skillet reduce heat to medium.
• 12 - add shallot, cook for 1 min stiring
• 13 - add mushrroms cook additional 1 minute.
• 14 - add the 1/4 c reserved mushroom liquid, mustard and 1/2 t salt.
• 15 - add the steaks and any juices from the steaks to reheat 1-2 minute.