Big Bob's Firehouse Steak

24 ounces boneless New York steak

Dijon Mustard (not the grainy kind)

Kosher Salt

Coarse ground black pepper

Olive Oil

Butter

Garlic

2 Shallots

16 ounces white mushrooms

2 cups beef broth

1 cup whipping cream

Green peppercorns packed in brine

Salt

This will feed four generously. Stay tuned for directions, cause he didn't give me any yet...

Pound the steaks down to about an inch and a half. Spread both sides with thin coating of mustard, sprinkle with salt and cover both sides with pepper. Heat in olive oil in a large heavy skillet over med-high heat and cook 3 - 4 minutes on each side. They should be rare at this point. Set aside lightly covered to keep them warm. Do not wash the pan.

To make the sauce heat the butter over med-high heat and saute the garlic and shallots for about one minute. Add the mushrooms, raise the heat to high and cook for about five minutes. Add broth, cream, mustard, peppercorns and salt - reduce by half.

Push the sauce aside and throw the steaks back in and cook on both sides for two minutes each. Transfer them to plates and top with a nice coating of sauce, Put any leftover sauce in a bowl to pass around.

Note: The author used two skillets, one for sauce and the other for the steaks, I decided it would work just as well to do it all in the same skillet. Buono appetito! Ciao, Papa