One-Pot Wonders

Mustard Crusted Pepper Steak

July 17, 2019
Author Notes

The addition of mustard gives this Steak au Poivre style supper a brand new vibe. First, the steak is crusted with crushed yellow mustard seed, black pepper and salt. And, to brighten up the rich, creamy cognac sauce, a spoonful of dijon mustard is mixed in. To keep this one-pan meal simple, it’s served with sliced heirloom tomato and a little wedge of blue cheese. Feel free to use any cut of steak you’d like, just make sure to adjust the cooking time accordingly. —Grant Melton

  • Prep time 5 minutes
  • Cook time 10 minutes
  • Serves 4
Ingredients
  • 4 6-ounce filet mignon
  • 1 1/2 teaspoons black peppercorn
  • 1 1/2 teaspoons yellow mustard seed
  • 1 teaspoon kosher salt
  • Canola oil, or other neutral cooking oil
  • 2 tablespoons unsalted butter
  • 1 shallot, minced
  • 1/4 cup cognac
  • 1/2 cup heavy cream
  • 1 tablespoon Dijon mustard
  • 1/4 cup chopped chives
  • Sliced heirloom tomatoes, for serving
  • Blue cheese wedges, for serving
In This Recipe
Directions
  1. Remove the steak from the fridge and let rest for 30 minutes before cooking.
  2. In a mortar and pestle, crush the peppercorn and mustard seed to a very coarse grind. Alternatively, you can place the spices in a plastic bag and crush them with a meat mallet or heavy skillet. Add the salt and mix to combine. Sprinkle half of the seasoning over the steaks and press each steak gently to adhere the seasoning to the steak. Flip and season the other side with the remaining seasoning.
  3. Heat a large cast iron skillet to high heat. Add enough oil so that it just coats the bottom of the pan. Once the skillet is hot and the oil begins to ripple, add the steaks and sear for about 3 minutes per side for medium-rare. Once cooked, remove the steak to a plate to rest.
  4. Keep the pan on the stove top and turn the heat down to low. Add the butter. Once melted, add the shallot and saute for a minute. Remove the pan from the heat and add in the cognac. Return the pan to the heat and bring to a bubble to deglaze the pan. Add in the heavy cream and dijon mustard and whisk to combine. Cook for 3 to 4 minutes or until the sauce thickens enough to coat the back of a spoon. Turn off the heat and stir in the chives. Taste and add more salt or pepper if necessary.
  5. Slice the steak and plate. Top each steak with a big spoonful of sauce. Serve with sliced tomato and some blue cheese.

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Grant Melton is an Emmy Award-Winning Producer of the Rachael Ray Show, food writer and recipe developer. He's a contributor to Food52, NYT Cooking and Rachael Ray Every Day Magazine. He loves cookies, cocktails and kindness.