Ingredients:
- 2 tbsp black peppercorns
- 2 tsp white peppercorns
- 2 tsp dried green peppercorns
- 1/2 tsp fennel seeds
- 1 tsp Ginger paste
- 1 tsp garlic paste
- 1/ 2 tsp ground roasted cumin
- 1 1/2 to 2 lb hanger steak, cut into 4 (Other cuts - flank, sirloin, potterhouse, filet)
- 2 tbsp unsalted butter
- 2 tbsp vegetable oil
- 3 tbsp chopped shallots
- 1/2 cup beef broth
- 1/4 cup plus 2 tablespoons heavy cream
- 1/4 cup grape Juice
- 2 tsp Dijon mustard
- Salt
Steps:
In a heavy-duty sealable plastic bag or between 2 sheets of waxed paper crush peppercorns and fennel seeds coarsely with bottom of a heavy skillet. Pat steaks dry and coat both sides with, the peppercorn mixture, ginger garlic paste and cumin powder.
In a 10-inch heavy skillet heat butter and oil over moderate heat until hot but not smoking and cook steaks for 4 to 5 minutes on each side for medium rare (cook more if desired) or you can simply grill the steaks. Transfer to plates and cover to keep warm.
Pour off excess fat from skillet and add shallots and 1/2 cup broth and deglaze pan. Add cream and grape juice. Boil mixture, scraping up browned bits, until sauce thickens and coats back of spoon, about 1 minute.
Finish sauce by whisking in mustard. Taste and season sauce with salt, if necessary and spoon over steaks.