Recipe

Black Pepper Steaks With Creamy Pan Sauce And Carmelized Zucchini Recipe

	Angelamarquardt / All my dishes 6 months, 1 week ago This dish is a filling main corse that plaeses all the tastebuds! It incorperates your meat, and veggies all in one! You may want to prepare potatoes or a rice dish to make this a really filling, and pleasing meal for the "meat and potato" kind of pe... More Prep:20m Cook:40m Servings:4	Angelamarqu
	steak sauted fairly easy complete meal

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Ingredients

1/2 c. Extra virgin olive oil

salt

4 small medium T-bone steaks, no more than 1 1/2 inches thick

4 Tbsp. fresh ground black pepper

2 large Zuchinni cut into slices

3 cloves chopped fresh garlic

1 large spanish onion

2 plum tomatoes cut in halve lenghtwise, seeds removed, then cut into thin thin strips

2 handfuls fresh flat leaf parsley, chopped

1 Tbsp. digon mustard, or dry mustard powder

2 Tbsp.thyme leaves (4-5 sprigs) chopped

1 c. chicken stock

1/2 to 3/4 c. heavy cream

Directions

To make steaks: prehaeat 2 skillets each with 2 Tbsp. of oil over med-high heat. SEason both sides with salt. Press about 1/2 Tbsp of fresh ground black pepper evenly on both sides. Add 2 seasoned steaks to each skillet cooking 6-7 min. on each side for medium doneness. (If you have a very large skillet-14 in. or so, you can fit all 4 steaks in at once)

While steaks are cooking, start the carmelized zuchinni. prehaet large skillet with 2 Tbsp. oil on med- high heat. Add Zuchinni ditributing evenly in pan cooking 2 min.( Do not stir once in pan to ensure they will brown.) Add garlic 1/2 of the sliced onions, and salt, (now you can stir to get flavors rolling) Cook 5 min. tossing occasionally. Add tomatoes, and 1/2 of the chopped parsley. Cook 1-2 min. until tomatoea are heated through.

Remove steaks from pan, to a platter, with foil over them to rest while making sauce.

With a rubber spatula, remove excess pepper from pan, making sure to remove any burnt bits also. Scrape all the drippings into 1 pan, heating 2 more Tbsp oil. Add rest of onion, mustard, and thyme. Cook 1-2 min. stirring frequently. Add chicken stock, and cream, turn heat to high, cook 3 min. until sauce is slightly thickened. Taste sauce, and saeson if neccesary and finish with rest of chopped parsley.

To serve, top each steak with sauce, and serve along with zuchinni.

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