Steak Russian

1 Porterhouse steak, 24 oz
1 thick strip of smokey bacon
1 Tsp black mustard seeds
1/2 medium purple onions
3 oz vodka
4 oz heavy cream
1/2 Tbl Dijon mustard
black pepper
dill weed, for garnish (optional)
Dice the bacon. Soak the mustard seeds in vodka. Slice the onions. Wipe the excess moisture from the steak with paper towels. Dot the surface of one side of the steak with small knobs of cold butter. Season this side, liberally, with salt and pepper. Press the salt and pepper - firmly - into the flesh of the steak. Repeat with the other side.

Heat up a heavy 10-12 inch aluminium skillet over a medium flame. Sear the steak, on both sides. Test it for doneness by poking it. It should put up some resistance. Remove the steak from the pan.

Add the diced bacon to the pan. Render the bacon over a medium-low flame. Drain the mustard seeds, throw them in and saute, until they emit an pop. Add the sliced onion. Season with salt, sweating the onions down. Turn off the flame. Add the vodka and stand back. Ignite the vodka with a long match or a firestick. Allow the inferno of flames to die down. Turn the flame back on. Scrape the bottom of the pan to liberate pan residue. Pour any accumulated juices from under the steak back into the pan. Throw in the heavy cream. Reduce the sauce - slightly. Add the mustard. Reduce until the sauce coats the back of a spoon. Adjust for seasoning with black pepper. Immerse the steak into the pan sauce. Place the steak on a platter. Drench it in sauce.