SIRLOIN STEAK WITH GARLIC, MUSTARD AND PEPPERCORN SAUCE

4 Servings

2 tablespoons butter
1/4 cup minced shallots
2 tablespoons minced garlic
1/2 cup dry white wine
2 tablespoons Dijon mustard
1 cup whipping cream
2/3 cup canned beef broth

2 12-ounce top sirloin steaks (1 inch thick), well trimmed
1 tablespoon cracked white peppercorns
1 tablespoon olive oil
1/4 cup minced fresh parsley

Melt butter in heavy medium saucepan over medium heat. Add shallots and garlie; saute until shallots are translucent, about 3 minutes. Add wine. Increase beat to high and boil until liquid is reduced by half about 4 minutes. Whisk in mustard, then cream and brotb. Boil until reduced to 1-1/4 cups, about 7 minutes. (Can be made 1 day ahead. Cover & chill.)

Coat both sides of each steak with all peppercorns. Season steaks with salt. Heat olive oil in heavy large skillet over medium-high heat. Add steaks to skillet; cook to desired doneness, about 3-1/2 minutes per side for rare. Transfer to platter. Add sauce mixture to skillet; bring to boil, scraping up any browned bits. Boil until reduced to 1 cup, about 1 minute.

Stir in parsley. Season sauce with salt and pepper. Spoon over steaks.