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Instructions |
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Finely chop garlic. Dice parsley.
Stir in garlic, half the parsley, and mustard into
the butter. Set aside.
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Place peppercorn into a zip lock bag. Using a heavy
pan or mallet, pound peppercorn until coarsely
ground. Pat steaks dry with paper towel. Then
season with salt and the crushed peppercorn.
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Heat 1 Tb of oil into large pan over medium high
heat. Then add steak and cook for about 3-4 minutes
on each side for medium rare. Transfer to cutting
board and let cool.
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Thinly slice steak against grain. Dollop with herb
butter and garnish with remaining parsley.
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Originally Submitted
3/28/2019
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