Peppered Steak with Creamy Dijon Sauce

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My husband loves steak. Unfortunately for him, we don’t have it much because 1. I am slightly terrified I am going to blow myself up trying to light the grill and 2. I honestly usually always pick a terrible cut of steak. Last week, I decided to surprise him with steak for supper. This peppered steak is simple, can be cooked in the skillet and its AH-MAYY-ZING. H has even asked to have it this week. No, it’s not on the menu this week, but I’m sure that J wouldn’t protest.

Peppered Steak with Creamy Dijon Sauce

pepper (I use the kind in the grinder and move the setting to the middle, but I’m sure you could use regular ground pepper as well)

4 steaks (the cut really doesn’t matter, but I usually chose a thinner cut)

2 tbsp. butter

1 tbsp. canola or vegetable oil

salt

1/4 cup sour cream

1/4 heavy cream

2 tsp Dijon mustard

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1. You’ll want to apply a generous amount of the pepper to both sides of the steak and press the pepper in with your fingers

2. Add the butter and oil to your pan. Once the butter becomes foamy, add your steaks, cooking 3 minutes on each side for medium doneness. Once at desired doneness set on plate and cover with foil.

you can get these cute pioneer woman measuring bowls here

3. Add sour cream, heavy cream and mustard into your skillet with the drippings. Simmer and stir constantly until the sauce has thickened and is piping hot.

4. Spoon sauce onto steak and serve.

This night my husband and daughter wanted corn, but this goes well with steamed broccoli and boiled buttered potatoes.

If you wanted to switch this up, you could substitute the Dijon mustard for 2 oz of a garlic and herb cream cheese.

If you try this recipe, let me know what you think!