- 4 tablespoon dijon mustard
- 4 tablespoon peppercorns
- 3 tablespoon measures of bushmills
- 1/2 cup beef stock
Take the steak and salt and pepper it.
Then evenly coat both sides with the Dijon mustard.
Take the peppercorns and put them in a Ziploc bag.
Take a frying pan and crush the peppercorns.
Pour the peppercorns onto a plate and roll the steak around, coating evenly on all sides.
Add steak to a hot skillet.
Cook the first side 2-3 minutes, then turn.
When you turn the steak, add the Bushmills and flambé.
Once the flame reduces, add the ¼ cup of beef stock.
Cook the second side for another 2-3 minutes and serve.