Ingredients

• 1 tbsp unsalted butter
• 1 small shallot (about 30 g), finely minced
• 1/3 cup dry white wine
• 1 cup pasteurized camel milk, divided
• 1 tsp cornstarch
• 1 to 2 tsp coarsely cracked black pepper, to taste
• 1 tsp Dijon mustard
• 1/4 tsp fine salt, plus more to taste

Method

1. After cooking steak, transfer it to a plate to rest. Pour off excess pan fat, leaving about 1 teaspoon and the brown fond. If the residue is black or burnt, use a clean pan instead.
2. Over medium-low heat, melt butter and cook shallot for 2 to 3 minutes until soft. Add 1 teaspoon cracked pepper and stir for 20 seconds.
3. Add wine carefully, scrape up the brown fond and simmer 3 to 4 minutes until the wine is reduced to roughly 2 tablespoons.
4. In a small cup, whisk cornstarch with 2 tablespoons of the cold measured camel milk. Lower the pan heat and stir in the remaining milk and Dijon, then whisk in the slurry.
5. Bring just to a gentle simmer while stirring. Cook 1 to 2 minutes until lightly thickened and able to coat a spoon; do not reduce at a hard boil.
6. Stir in any collected steak juices, then taste and add salt and the remaining pepper only as needed. Serve immediately over or alongside the rested steak.