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Pan-Seared Steak with Mustard Seeds, Black Pepper, and Rosemary
In his book “Flavorwalla,” the late Floyd Cardoz brings new flavors to familiar dishes, and this recipe is a good example. We build on the spicy mustard seed that he uses as a steak seasoning by making a quick pan sauce with whole-grain mustard, plus a little shallot and butter. Be sure the pan is off the burner when the butter is whisked into the sauce at the end so the butter doesn’t “break” and become watery.
tablespoon yellow mustard seeds
teaspoons black peppercorns
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