A delightful twist on a classic steak recipe, featuring a creamy mustard sauce.
Preheat your grill to medium heat.
Ensure the grill grates are clean and lightly oiled to prevent sticking.
Press the cracked pepper onto both sides of the steaks evenly.
Pressing the pepper firmly helps it adhere better to the steak.
Place the steaks on the grill and cook, turning once, until they reach your desired doneness, about 15-20 minutes for medium-rare.
Use a meat thermometer to check the internal temperature for precision.
In a saucepan, combine the beef broth, minced garlic, and white wine. Bring to a boil over medium heat and let it reduce for about 5 minutes.
Stir occasionally to prevent the garlic from sticking to the pan.
Stir in the sour cream and Dijon mustard into the sauce base and cook until heated through, about 1 minute.
Whisk continuously to ensure a smooth and creamy sauce.
Serve the grilled steaks topped with the creamy mustard sauce. Garnish with additional cracked pepper if desired.
Let the steaks rest for a few minutes before serving to retain their juices.
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