"Grilling imparts a mellow flavor to the mustard sauce that's slathered onto the meat, giving complexity to the dish without extra work. This treatment is also terrific on chicken or pork chops."
(6 servings)
1/2 cup Dijon mustard
4 T. chopped fresh tarragon (have you started your herb farm yet??*)
4 T cognac, brandy, apple juice, or apple cider*
3 T. EVOO
3 T. white wine vinegar
1&1/2 t. dry mustard
1&1/2 t. mustard seeds
1&1/2 t. multi whole peppercorns blend
1&1/2 t. freshly coarse* ground black pepper
6 (6 oz.) beef top loin steaks (1" thick)
In a small bowl, stir together Dijon, 2 T. of the tarragon, 2 T. of the cognac, oil, vinegar, mustard seeds, peppercorn blend, and pepper. Reserve 1/4 cup sauce for grilling. Into remaining sauce, stir in remaining 2 T. tarragon, and 2 T. cognac; reserve for steak topping. Heat grill (or broiler*). Brush grilling sauce generously on both sides of each steak. Let stand 15-20 mins. at room temp. or refrigerate up to 4 hours before cooking (bring back up to room temp. before cooking*). Place steaks on a gas grill over med.-high heat or on a charcoal grill 4-6" from med.-high coals. Cook 6-8 mins. for med.-rare, turning once. Remove steaks from grill. Spoon reserved sauce on top. Let stand 5 mins.*
Editor's note: I am leaving this aft. for our Women's Retreat, so I am writing three more blogs to get you through in my absence. Wha wha wha.
Love,
MM
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