Giant Eagle – Peppercorn Crusted Steak and Baked Lobster Tails Recipe

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By Giant Eagle Chef Tim Monsman

Peppercorn Crusted Strip Steak with Three Mustard Sauce

Serves: 2

Prep. Time: 10 min.

Cook Time:  8-10 min.

Ingredients:

  • 2- 8 ounce Market District Certified Angus Beef® Strip Steaks
  • 2 Tbsp. Olive Oil
  • Cracked Black Pepper
  • Kosher Salt
  • 1 Tbsp.DijonMustard
  • 1 Tbsp. Whole Grain Mustard
  • ½ Tbsp. Yellow Mustard
  • ½ Tsp. Horseradish
  • 3 Tbsp. Mayonnaise

Directions:

Rub one tablespoon of olive oil over the steaks and season with salt and cracked pepper.  Heat remaining olive oil in a sauté pan over medium high heat and add in the steaks.  Sear steak on both sides and cook to desired degree of doneness about 3-4 minutes each side for medium rare.  For the sauce combine the three mustards, horseradish and mayonnaise and mix well.  Adjust seasoning as desired.

Baked Lobster Tails

Serves: 2

Prep. Time: 5 min.

Cook Time: 8-10 min.

Ingredients:

  • 2- 7 ounce Lobster Tails, thawed
  • ¼ Cup White Wine
  • Lemon Juice, fresh squeezed
  • Dash of Paprika
  • 1 Stick of Butter, clarified

 Directions:

Heat oven to 350 degrees.  Begin by cutting a slit lengthwise into the shell and pulling the meat out leaving it attached at the end.  Place lobster into shallow pan.  Close the shell and rest the meat on top.  Fan out the tail to provide a stable base.  Drizzle a small amount of clarified butter over the lobster meat.  Squeeze some fresh lemon juice over the top and pour in the wine.  Lightly sprinkle paprika over the top.  Place pan into oven uncovered and bake for 8-10 minutes.  Serve with remaining butter and garnish with fresh lemon wedges.