Steak

add a teaspoon or so of canned green peppercorns to that.

if you cooked the steak to perfection theb why do you need a sauce to f it up???????????

...cooked steak???? Basically a steak moutarde, I prefer a dose of bourbon on the steak before finishing it in the pan. Some flambe IMHO this is mainly for show and a waste of alcohol. The OH dissolves the oils in the mustard and pulls them inside the steak.Here's a Solvang variant:

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<hr>We are inclined to think that nowhere else in the world is there beef the equal of ours. But in Denmark the beef raised on their rich farm and grazing lands is superlative, their dairy products without peer. In this recipe, rich Danish beef is prepared with a mustard sauce that utilizes the thick, heavy cream - both sweet and sour - for which the country is famous. By flaming the beef with cognac, all of the juices and flavorings are sealed into the meat, and all the wonderful brownings in the pan are loosened to become part of the sauce. At Belle Terrasse these steaks were served with French fried potatoes and a cool, crisp salad. An unbeatable combination.
Serves 4

4 beef fillet steaks
1 tablespoon butter
salt and pepper
¼ teaspoon rosemary
½ teaspoon sage -- crumbled
¼ cup cognac
4 teaspoons Dijon mustard
4 teaspoons brown mustard
2 tablespoons sour cream
½ cup cream
¼ teaspoon paprika
1 In skillet heat: 1 tablespoon butter. In it saut� over high heat: 4 fillets of beef, 1½ inches thick, for 4 minutes. Turn and sprinkle with: salt, coarsely ground pepper, ¼ teaspoon rosemary, and ½ teaspoon crumbled sage leaves. Cook to desired degree of doneness (4 to 5 minutes per side for rare).
2 Pour off excess fat from pan and sprinkle fillets with: ¼ cup cognac. Ignite the cognac and when the flame burns out, transfer fillets to a warm serving platter and keep warm.

3 To skillet add: 4 teaspoons Dijon mustard, 4 teaspoons mild brown or herb-flavored mustard, and ¼ teaspoon rose paprika. Combine: 2 tablespoons commercial sour cream and ½ cup cream and stir into mustard in skillet. Cook, stirring, for 1 minute. Pour the sauce over the fillets and serve.

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...I grill the steaks instead of frying but use the roughly the same spices and douse with the bourbon before cutting a 2" "tip" off each steak for show. Then I make the sauce with the remainder of the steaks using creme fraiche and dijon mustard. I add the "show" slice to each steak after plating.