MUSTARD STEAK SAUCE
Provided by Food Network Kitchen
Time 5m
Number Of Ingredients 0
Steps:
- Whisk 1/4 cup each whole-grain mustard and olive oil, 3 tablespoons dijon mustard, 1 small minced shallot and 1 tablespoon chopped tarragon in a bowl. Whisk in 2 to 3 tablespoons water and season with salt and pepper. Serve on grilled steak.
- TIP: Switch up the tarragon with whatever herbs you have on hand. This sauce is great as a burger topping, too!
RIBEYE STEAKS WITH CREAMY MUSTARD SAUCE AS MADE BY KIANO MOJU RECIPE BY TASTY
Here's what you need: ribeye steak, kosher salt, black pepper, olive oil, unsalted butter, small shallot, capers in brine, dry white wine, dijon mustard, heavy cream, thinly sliced chive, potato, side salad
Provided by Katie Aubin
Categories Dinner
Yield 2 servings
Number Of Ingredients 13
Steps:
- Pat the steaks dry with a paper towel. Season generously on both sides with the salt and black pepper.
- Add the olive oil and 1 tablespoon of butter to a nonstick or stainless steel pan over medium-high heat. Sear the steaks, one at a time, until a golden brown crust forms, about 5 minutes per side. If the pan gets too dry, add a bit more olive oil. Transfer the seared steaks to a cutting board to rest.
- Add the shallots, capers, and remaining ½ tablespoon of butter to the pan. Cook for 2-3 minutes, or until the capers crisp slightly.
- Deglaze the pan with the wine. Cook until reduced by half, about 30-60 seconds. Add the mustard and cream and adjust seasoning to taste.
- Slice the steak into ¼-inch (6 mm) pieces and transfer to serving plates. Pour the sauce over the steak and garnish with sliced chives. Serve with roasted potatoes and a side salad.
- Enjoy!
SAUTEED STEAK WITH MUSTARD CREAM SAUCE
Steps:
- Cut excess fat from the steaks and make small incisions around the outside wherever there is a line of gristle (between the fat and the meat). This prevents curling. Over medium-high heat, bring the oil to the smoking point. Saute the steaks on one side for 2 minutes. Turn the steaks with tongs or a fork inserted close to the rim of the fat, and saute 2 to 3 minutes. Immediately remove the steaks to a warm platter and season with salt and pepper. Cover loosely with foil while making the sauce. Discard any fat in the pan. Add the cognac and scrape up the coagulated juices. Add the cream and reduce by 1/2. Stir in the mustard and pour the sauce over the steak.
STEAKS WITH BALSAMIC-MUSTARD SAUCE
Try this steak with our Rosemary Potatoes and Steamed Green Beans.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 15m
Number Of Ingredients 5
Steps:
- Heat oil in a large skillet over high heat. Season steaks generously on both sides with salt and pepper; place in skillet. Cook, turning once, until browned, 2 to 3 minutes per side for medium-rare. Transfer to a plate; cover with foil.
- Add vinegar to skillet; boil until syrupy, 1 to 2 minutes. Remove from heat; whisk in mustard and any accumulated juices from steaks. Serve sauce with steaks.
Nutrition Facts : Calories 521 g, Fat 35 g, Protein 42 g
SKIRT STEAK WITH MUSTARD SAUCE AS MADE BY KATANO KASAINE RECIPE BY TASTY
Here's what you need: skirt steak, kosher salt, black pepper, olive oil, beef broth, dijon mustard, unsalted butter, capers in brine, rice, broccoli
Provided by Katie Aubin
Categories Dinner
Yield 2 servings
Number Of Ingredients 10
Steps:
- Cut steak in half crosswise. Season with the salt and pepper.
- Heat the olive oil in a nonstick or stainless steel pan over medium heat for 1 minute. Add 1 portion of steak and cook until a golden brown crust has formed, 4-5 minutes per side. Transfer the seared steak to a plate and repeat with the remaining portion of steak. If the pan is getting too dry, add a bit more olive oil. Let the steaks rest for 3 minutes.
- After the steak has rested, transfer to a cutting board and pour any accumulated meat juices from the plate back into the pan and return to medium heat.
- Add the beef broth and scrape up any brown bits from the bottom of the pan. Add the mustard and butter and stir until combined. Stir in the capers and cook until the sauce thickens slightly, 1-2 minutes.
- Slice the steak into ¼-inch (6 mm) pieces and transfer to serving plates. Pour the sauce over the steak and serve with rice and broccoli.
- Enjoy!
Nutrition Facts : Calories 597 calories, Carbohydrate 8 grams, Fat 32 grams, Fiber 0 grams, Protein 63 grams, Sugar 1 gram
PAN STEAKS WITH GARLIC-MUSTARD SAUCE
A great, easy recipe to make pans steaks with a yummy sauce. This is definitely good enough for company!
Provided by evelynathens
Categories Steak
Time 25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Season steaks on both sides with salt.
- Rub pepper into both sides of each steak.
- Divide oil between 2 large skillets and heat over medium-high heat.
- Add 3 steaks to each skillet and cook to desired doneness, about 3 ½ minutes per side for medium-rare.
- Transfer to a platter.
- Tent with foil to keep warm.
- Divide garlic between skillets; saute 30 seconds.
- Divide wine between skillets; boil until reduced by half, stirring up any browned bits, about 1 minute.
- Combine contents of skillets in 1 skillet.
- Add broth and mustard and whisk until blended.
- Boil until slightly thickened, about 2 minutes.
- Remove skillet from heat.
- Add butter, one piece at a time, whisking each until melted before incorporating the next (make sure you do this OFF the heat).
- Season with salt and pepper.
- Spoon sauce over steaks.
- Top with parsley.
Nutrition Facts : Calories 619.2, Fat 51.8, SaturatedFat 22.1, Cholesterol 141.1, Sodium 268.8, Carbohydrate 2.6, Fiber 0.4, Sugar 0.3, Protein 30.6
STEAK A LA MOUTARDE (STEAK WITH MUSTARD CREAM SAUCE)
Mustard is not just for hot dogs anymore. This steak is fast and easy to prepare and would go well with most any side dish. Once the mustard has been added, do not allow to boil or the sauce will become unpleasant.
Provided by threeovens
Categories Steak
Time 25m
Yield 4 steaks, 4 serving(s)
Number Of Ingredients 8
Steps:
- Season steaks on both sides with salt and pepper. Heat oil in a large heavy skillet over high heat until almost smoking. Add steaks and cook 4 to 5 minutes and turn. Continue cooking another 4 or 5 minutes.until desired doneness. Remove steaks to a platter and keep warm.
- Pour off fat from skillet. Add butter, then shallots. Add cognac and carefully ignite it. Add cream and bring to a boil, cook while stirring about 5 minutes. Remove from heat and stir in the mustard. Add salt and pepper to taste. Serve over steaks.
Nutrition Facts : Calories 767.5, Fat 67.4, SaturatedFat 33.8, Cholesterol 265.3, Sodium 216.4, Carbohydrate 3.5, Fiber 0.1, Sugar 0.1, Protein 36.8
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