One of my Favourites... Green Peppercorn Steak

Having been off work for 3 months now ........you'd think I'd be getting bored! No such luck. Everything seems to be just as busy as ever....go figure. It has given me more time to cook though and to try some new things. Last week, I decided to invite neighbours over for dinner without much thought over what I should make. It's not yet clear off snow on the deck , so BBQ was not really in the picture as an option...although I'm certain I could have shoveled a path to it. After a lot of angst, I decided to make Green Peppercorn Steaks, oven roasted baby potatoes, and roasted asparagus. When I was in university, I used to wait tables at a restaurant that made the yummiest Green Peppercorn Steak and this recipe is pretty close to it. There's not much too it....and it's dead easy. The roast potatoes were a good choice for company as the potatoes can be started an hour before eating, and once done can be kept warm in the oven while everything else comes along. I ended up buying beef tenderloin steaks and I'm happy I did since they were so very tender even cooked to medium well. Since there was a lot going on with company over at the house, I did not get to snap a photo of the meal......but with one left over steak to cook up the next day....I had a second chance. I made the potatoes again since they were so easy and so delicious but changed the vegetable to broccoli this time since Ike is not fond of asparagus.

If you want to try a steak that presents nicely for company....give this a try. It is really good and very easy. And if you're lucky....they might bring you some of these:)

Green Peppercorn Steak

4 steaks, fillet or rib steaks
1/3 cup green peppercorns
2 tbsp Dijon mustard
3 tbsp butter
1 cup whipping cream or half and half

Set steaks out 30 minutes to come to room temperature before preparing. Blot steaks with paper towel to remove moisture on both sides. Pour boiling water over peppercorns and set aside for 15 minutes. Drain and blot between paper towels. Crush peppercorns with rolling pin between two sheets of waxed paper. Blend peppercorns with mustard and spread this mixture on both sides of the steaks. Melt 3 tbsp butter on medium high heat in non stick fry pan large enough to hold all steaks without crowding. For 1 inch thick steaks, fry steaks 2-3 minutes on each side for rare steak and about 4 minutes per side for medium rare. If your steaks are quite thick, you are better off to use an instant read thermometer. Once steaks are done, remove them to a platter and tent with foil. Add cream and 1/4 tsp salt to pan. Let bubble and stir till slightly thickened. About 2 minutes. Pour sauce over steaks and serve.