Steak au Poivre

• 4 sirloin steaks or filet mignons, about 8oz (225g) each
• 1/2 tsp dry mustard
• 12 tsp black peppercorns
• 2 tbsp vegetable oil
• 1/4 cup sherry or brandy
• 2/3 cup creme fraiche

1. Trim any excess fat from the steaks.
2. If using filet mignons, flatten slightly with a meat mallet.
3. Sprinkle with the mustard.
4. Crush the peppercorns in a mortar or under a saucepan and press on both sides of the steaks.
5. Heat the oil in a large frying pan over high heat.
6. Add the steaks and cook, 23 minutes each side for a rare steak, 4 minutes each side for medium, and 56 minutes each side for well done.
7. Transfer to a platter and tent with aluminum foil.
8. Add the sherry to the pan and stir up the browned bits.
9. Add the creme fraiche and cook for 3 minutes, until slightly thickened.
10. Place the steaks on individual plates and top with the sauce.
11. Serve hot.

filet mignons, mustard, vegetable oil, sherry, creme fraiche

Taken from www.cookstr.com/recipes/steak-au-poivre (may not work)