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Sprinkle black pepper and sea salt on a chopping board then press the steaks into the seasoning, making sure the steak is crusted all over.
Heat a large pan over high heat. Add a splash of oil to the pan then add the steak. Allow to cook for 2-3 minutes per side until well-browned.
Add the butter, whole garlic cloves and fresh thyme and baste the steak with the butter until it is cooked to your liking. Medium rare: 55ºC/135ºF. Medium: 63º/145ºF.
Remove the steak from the pan and allow to rest while you make the sauce.
Remove the garlic and thyme from the pan. Add the onion/shallot and garlic and cook until soft and translucent.
Pour in the beef stock (you can use brandy as well if you prefer) then allow to simmer, scraping the sticky bits off the bottom of the pan.
Pour in the cream and add the mustard, lemon juice and cracked pepper. Bring to a simmer and cook for 5 minutes until the sauce has reduced slightly and coats the back of a spoon.
Season with salt then serve over the steak.