Steak Au Poivre With Dijon Sauce
4 beef tenderloin steaks, cut 1 1/2 t; hick (about 1 1/2 lbs.)
1 tablespoon worcestershire sauce
1 crushed black peppercorns
1/3 cup dijon mustard
1/3 cup mayonnaise
3 tablespoon dry red wine
2 tablespoon finely chopped red or green onion
2 tablespoon minced fresh parsley
1 centiliter garlic, minced

Brush steaks with Worcestershire sauce and sprinkle with pepper to taste; set aside. To prepare Dijon Sauce, combine mustard, mayonnaise, wine, onion, parsley and garlic; mix well.

Place steaks on grid. Grill over hot coals 15 minutes for medium-rare or to desired doneness, turning often. Serve with Dijon Sauce. Prep time: 10 mins. Cook time: 15 mins.

Note: Dijon Sauce is also good with grilled salmon and swordfish. To serve with fish, substitute white wine for the red wine and minced fresh dill for the parsley.

Yield: 4 servings

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