Veal Steak with Mustard-Peppercorn Cream Sauce

Съставки

• Veal steaks (e.g., ribeye or loin)4 x 6 oz
• Butter3 tbsp
• Olive oil1 tbsp
• Shallots, finely minced1 tbsp
• Garlic, minced1 clove
• Dry white wine1/4 cup
• Veal or chicken stock3/4 cup
• Heavy cream1/2 cup
• Dijon mustard1.5 tbsp
• Mixed peppercorns (black, green, pink), coarsely crushed1 tbsp
• Saltto taste
• Fresh chives, chopped (for garnish)1 tbsp

Стъпки

1. 1

   Season veal steaks with salt.

2. 2

   Heat olive oil and 1 tbsp butter in a skillet over medium-high heat.

3. 3

   Sear veal steaks for 3-4 minutes per side until desired doneness. Remove and rest.

4. 4

   Reduce heat to medium. Add remaining 2 tbsp butter. Sauté shallots until soft, about 2 minutes.

5. 5

   Add garlic and cook for 30 seconds. Add crushed mixed peppercorns and toast briefly.

6. 6

   Deglaze the pan with white wine, scraping up browned bits. Let it reduce by half.

7. 7

   Pour in the stock and bring to a simmer. Cook for 5 minutes to reduce.

8. 8

   Stir in heavy cream and Dijon mustard. Simmer gently until sauce thickens, about 3-5 minutes.

9. 9

   Season with salt to taste.

10. 10

    Serve sauce over the veal steaks. Garnish with fresh chives.