Mark Herold Wines - RECIPES -

Ingredients

• 1 (16–18 ounce) bone-in New York strip steak
• 1 tablespoon Dijon mustard
• Coarsely ground black pepper, enough to cover both sides of the steak
• Grapeseed oil, use to sauté
• Sea salt to taste (preferably Maldon sea salt)
• 4 tablespoons butter
• 2 cloves of garlic
• ¼ cup shallots, minced
• 8 ounces white mushrooms, sliced
• 1 cup beef stock
• ¼ cup heavy cream
• 1 teaspoon Dijon mustard
• 2 tablespoons green peppercorns, brined and drained