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1
Use a meat mallet to slightly reduce the thickness of each steak.
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2
Spread both sides of each steak with a thin coating of Dijon mustard.
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3
Sprinkle with salt and cover both sides with coarsely ground black pepper.
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4
Heat olive oil in a large, heavy skillet over medium-high heat and cook the steaks 3 to 4 minutes on each side.
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5
The steaks should be rare at this point.
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6
Set them aside and lightly cover them so they stay warm.
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7
Do not wash out the pan.
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8
Mushroom, Green Peppercorn and Dijon sauce:
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9
Heat the butter in a medium sized saute pan over medium-high heat and saute the garlic and shallots for approximately 1 minute.
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10
Add the mushrooms, raise the heat to high, and cook for an additional 5 minutes.
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11
Add beef stock, cream, and mustard, and then reduce the sauce by 1/2.
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12
Once the sauce is made, reheat the skillet, in which the steaks were cooked, to medium-high heat.
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13
Add the steaks and cook for another 2 minutes on each side for a medium-rare steak.
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14
Transfer them to dinner plates, which have been coated with the mushroom Dijon sauce.
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15
Once you plate the steaks, spoon more of the sauce on top of each steak.
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16
Serve with Pommes Frites, Aioli, and Vegetable Relish.
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17
Thoroughly clean the outer surface of the russets and peel the skin using a vegetable peeler.
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18
Slice the potatoes lengthwise into thick strips.
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19
Pour enough vegetable oil in a pot to cover the potato slices.
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20
Once the oil is hot, carefully put the potato strips into the pot and fry them until they are brown and crispy.
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21
Remove the potatoes from the pot and drain the excess oil onto paper towels.
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22
Salt and pepper, to taste, while the potatoes are still hot.
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23
Serve with a fresh Garlic Aioli Dipping Sauce.
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24
Finely mince 1 or 2 cloves of garlic in a food processor.
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25
Add in the egg yolks and then squeeze the juice from a couple of lemons into the processor bowl.
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26
Blend the ingredients together until they fully integrate.
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27
While the mixture processes, slowly drizzle in olive oil until the sauce emulsifies.
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28
Dice all of the ingredients and combine them in a medium sized bowl.
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29
Stir the diced vegetables together, until they are fully integrated.
