Directions for: Pan Seared Striploin Steak with Whisky Peppercorn Sauce
Ingredients
1 Tbsp (15 mL) oil
4 (about 32 oz/908 g) striploin steaks
2 tsp (10 mL) cracked peppercorns
1 tsp (5 mL) grainy mustard
2 Tbsp (30 mL) shallot, very finely chopped
cup (60 mL) whisky
carton (240 mL) CAMPBELL'S Stock First Beef Stock
carton (120 mL) CAMPBELL'S Stock First Cream Stock
1 Tbsp (15 mL) fresh tarragon, chopped
Directions
1. Add oil to a pre-heated large heavy bottom oven proof skillet. Brown steaks on both sides over medium-high heat and then transfer skillet to a 375F (190C) oven. Cook until just below desired doneness, set steaks aside and cover.
2. while the steaks are resting, discard all but 1 tsp of oil from the pan and place over medium-high heat. Add peppercorns, mustard, and shallots to pan and saut for 1-2 minutes.
3. Add whisky to pan to deglaze, scraping any browned bits from pan, and simmer until the pan is almost dry. Add beef stock and simmer over high heat until sauce is reduced by half, about 3-4 minutes.
4. Stir in cream stock and reduce until the sauce coats the back of a spoon and has a velvety texture. Stir in chopped tarragon and pour over steaks.
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