Ingredients:
- 1 jar Slimm & Nunne Maple Peppercorn
- 1 tbsp Olive Oil
- 1 tbsp Dry white wine or dry vermouth
- 1/2 cup Heavy cream
- 2 Boneless strip steaks, 10 oz each
Directions:
Dry steaks well and season with salt & pepper. Heat a sauté pan, add oil, and sear steaks on both sides. Reduce heat to medium, cook steaks to desired doneness. Remove steaks to a warm platter, cover with foil. Add wine to the pan, scrape as the wine evaporates. Add heavy cream, boil over high heat until reduced by half. Turn off heat, stir in mustard. Spoon sauce over the steaks and serve. (Serves 2)
