At Emeril's, in New Orleans, Emeril Lagasse prefers sirloin steaks for this.
Recipe information
Yield
Makes 4 servings
Ingredients
2 16-ounce 3/4-inch-thick sirloin steaks
9 tablespoons Dijon mustard
4 teaspoons coarsely ground black peppercorns
2 tablespoons olive oil
1/2 cup minced shallots
1 garlic clove, minced
1 cup canned beef broth
1/4 cup whipping cream
1/4 cup brandy
Preparation
Sprinkle steaks with salt. Spread 2 tablespoons mustard on each side of each steak. Press 1 teaspoon pepper on each side of each steak. Heat oil in heavy large skillet over medium-high heat. Add steaks and cook to desired doneness, about 5 minutes per side for medium-rare. Transfer steaks to plate; tent with foil. Add shallots and garlic to skillet; sauté 15 seconds. Stir in broth, cream, then brandy and 1 tablespoon mustard. Boil until thickened, 2 minutes. Spoon over steaks.
