American
Mustard-Crusted Pepper Steak Sandwich
- Prep time 5 minutes
- Cook time 10 minutes
- Serves 4
Test Kitchen Notes
The addition of Grey Poupon Dijon Mustard gives Grant Melton's steak au poivre–inspired recipe a bold, delicious flavor. We love the steak all on its own, but it also happens to make a great lunch sandwich. First, the steak is crusted with crushed yellow mustard seed, black pepper, and salt before it gets a quick sear. Then, to brighten up the rich, creamy Cognac sauce, mix in a spoonful of Grey Poupon Dijon Mustard—skip the usual condiments and make this your sandwich spread. To assemble, stack the sliced steak on ciabatta bread along with heirloom tomatoes and wedges (or crumbles) of blue cheese.
Our top beverage pick to cut through all the rich, dreamy flavors: Grey Poupon’s special-release La Moutarde Vin, a crisp white wine with bright hints of spice and floral notes.
This recipe is shared in partnership with Grey Poupon. —The Editors
Ingredients
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4
6-ounce filet mignons
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1 1/2 teaspoons
black peppercorn
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1 1/2 teaspoons
yellow mustard seed
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1 teaspoon
kosher salt
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Canola oil, or other neutral cooking oil
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2 tablespoons
unsalted butter
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1
shallot, minced
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1/4 cup
cognac
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1/2 cup
heavy cream
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1 tablespoon
Grey Poupon Dijon Mustard
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1/4 cup
chopped chives
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Sliced ciabatta bread, toasted, for the sandwiches
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Sliced heirloom tomatoes, for the sandwiches
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Blue cheese wedges, for the sandwiches
Directions
- Remove the steak from the fridge and let rest for 30 minutes before cooking.
- 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.
- 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.
- 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.
- Slice the steak. Spread the sauce on the ciabatta bread and top with the sliced steak, tomatoes, and blue cheese. Serve and enjoy.
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