Pepper & Mustard Cream Sauce
4
peopleServes
5
minutesPreparation Time
10
minutes Stove TopCooking Time
Ingredients
- 1 tbsp (20 mL) oil
- 4 beef steaks
- McCormick Adjustable Grinder Sea Salt
- McCormick Adjustable Grinder Black Peppercorns
- 1/2 cup (125 mL) beef stock or white wine
- 200 mL thickened cream
- 2 tsp KEEN'S Mustard Powder
- 1 tsp McCormick Adjustable Grinder Black Peppercorns
- 1/2 tsp salt (optional)
Directions
- Heat oil in large non-stick frying pan over high heat. Season steaks with McCormick Sea Salt and Black Pepper and cook for 2-3 minutes each side or to your liking. Remove steaks and cover to keep warm. Set aside.
- Reduce heat to medium, add stock or wine to pan and cook for 2 minutes, allowing to reduce slightly, stir in cream, KEEN’S Mustard Powder and pepper, cook 1-2 minutes or until sauce just starts to thicken.
- Season with salt to taste and serve over steaks with vegetables of choice.
Recipe Tip
This sauce can also be made using the pan juices from cooked chicken fillets or a roast beef.
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