This pepper-flavoured cream sauce goes well with beef steaks, and also lamb. It is quickly prepared in the same pan the steaks are cooking.

about 1 - 2 tsp Dijon mustard
tiny dash of Japanese "Kikkoman" soy sauce (preferably the lower-salt variety)
dash of Canadian maple syrup or honey
pinch of instant espresso powder (or instant coffee granules)
1 - 2 tsp (or to taste) pepper blend or mix of coarsely crushed peppercorns: black, white, green (dry) and pink
1 - 2 tbsp (or more) cream

Have the ingredients ready as you start to cook your steaks. If using fat for frying, only use butter, for best flavour. Ideally, do not let the meat juices accumulated in the pan (and/or the butter, if used) get burnt or too browned, as this will give an unpleasant flavour to the sauce. However, if this happens, pour out the burnt juices or absorb in kitchen towel.

Towards the end of cooking the steaks, lower the heat, and if the pan is very dry (in case you have poured out any burnt fat or meat juices), add a tiny splash of water and swirl around. Add the mustard, soy sauce, maple syrup, the spices and a splash of cream and stir.

Let the sauce simmer until thickened to a suitable consistency and the steaks are done to your liking. This should only take a couple of minutes. If the sauce needs a longer cooking time than the steaks, remove the steaks from the pan and keep warm, for example wrapped in foil.

Do not use too high heat, or cook the sauce for too long, so that it will not burn or "caramelise". If you do not like to have any sweetness in your sauce, leave out the maple syrup or honey. Pour the sauce on the plates, place the steaks on top and serve.

Recipe source: family recipe.