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1
Trim any excess fat from the steaks.
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2
If using filet mignons, flatten slightly with a meat mallet.
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3
Sprinkle with the mustard.
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4
Crush the peppercorns in a mortar or under a saucepan and press on both sides of the steaks.
-
5
Heat the oil in a large frying pan over high heat.
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6
Add the steaks and cook, 23 minutes each side for a rare steak, 4 minutes each side for medium, and 56 minutes each side for well done.
-
7
Transfer to a platter and tent with aluminum foil.
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8
Add the sherry to the pan and stir up the browned bits.
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9
Add the creme fraiche and cook for 3 minutes, until slightly thickened.
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10
Place the steaks on individual plates and top with the sauce.
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11
Serve hot.
