beans with toasted almonds and rice pilaf make tasty side dishes alongside this
savory sauced steak. You may use tenderloin or a favorite steak in place of the
4 Spencer steaks
Freshly ground Tellicherry peppercorns
½ cup chopped yellow onion
1 tablespoon butter
½ cup water
½ teaspoon beef base
1 teaspoon mustard powder
2 tablespoons whipping cream
1 teaspoon Worcestershire sauce
1 teaspoon all-purpose flour
1 tablespoon water
Fresh parsley sprigs
In a large frying pan, sear the steaks on high heat.
Sprinkle with seasoning salt and freshly ground pepper.
2. When the steaks are done, place on a platter and keep warm.
3. In the same pan, fry onions in butter until translucent. Stir
in the water, beef base, mustard, whipping cream and
4. Whisk in the flour and water just until thickened. Pour over
the steaks and garnish with parsley.
Makes 4 servings