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!
PAN-SEARED STEAK WITH RED WINE SAUCE
You can use any cut of steak, either bone-in or boneless, to make this classic French bistro dish. Steaks cut from the tenderloin, such as filet mignon, are the most tender pieces of beef, though they lack the assertively beefy chew of sirloins and rib steaks. Adding brandy to the pan sauce not only contributes flavor; its high alcohol content and acidity help extract flavor from the pan drippings. However, if setting it on fire makes you nervous, skip that step and let the brandy simmer down for an extra few minutes to cook off most of the alcohol. Make sure to open a good bottle of red wine to use in the sauce here, preferably one that you're happy to finish off with dinner. This recipe is part of The New Essentials of French Cooking, a guide to definitive dishes every modern cook should master. Buy the book.
Provided by Melissa Clark
Categories dinner, steaks and chops, main course
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Generously sprinkle salt and pepper all over steaks, then let steaks rest uncovered for 15 minutes at room temperature. Meanwhile, mince the shallots.
- Melt 1/2 tablespoon butter and the oil in a large skillet over medium-high heat until almost smoking. Add steaks and cook until done to taste, about 3 to 4 minutes per side for rare and a little longer for medium-rare or medium. (Bone-in steaks take a few minutes longer to cook through than boneless.) If the pan begins to smoke or burn, lower the heat. Transfer steaks to a plate to rest while you prepare the sauce.
- Add shallots to the skillet and cook over medium heat until lightly browned, about 1 minute. Add brandy to the skillet and use a long-handled match or igniter to set the brandy on fire. (Stand back when you do this.) Let flames die out, then add red wine and cook until reduced and syrupy, 2 to 4 minutes. Add stock and boil until reduced and thickened, 3 to 4 minutes longer.
- Remove pan from heat and whisk in remaining 2 tablespoons butter and the chives. Serve steaks and sauce immediately with watercress.
Nutrition Facts : @context http, Calories 517, UnsaturatedFat 17 grams, Carbohydrate 7 grams, Fat 35 grams, Fiber 1 gram, Protein 35 grams, SaturatedFat 16 grams, Sodium 594 milligrams, Sugar 3 grams, TransFat 2 grams
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
STEAKHOUSE STEAKS
Steps:
- Preheat the oven to 400 degrees F.
- Heat a large, well-seasoned cast iron skillet over high heat until very hot, 5 to 7 minutes.
- Meanwhile, pat the steaks dry with a paper towel and brush them lightly with vegetable oil. Combine the fleur de sel and cracked pepper on a plate and roll the steaks in the mixture, pressing lightly to evenly coat all sides.
- When the skillet is ready, add the steaks and sear them evenly on all sides for about 2 minutes per side, for a total of 10 minutes.
- Top each steak with a tablespoon of butter, if using, and place the skillet in the oven. Cook the steaks until they reach 120 degrees F for rare or 125 degrees F for medium-rare on an instant-read thermometer. (To test the steaks, insert the thermometer sideways to be sure you're actually testing the middle of the steak.)
- Remove the steaks to a serving platter, cover tightly with aluminum foil and allow to rest at room temperature for 10 minutes. Serve hot with Roquefort Chive Sauce on the side.
- Bring the heavy cream to a boil in a small heavy-bottomed saucepan over medium-high heat. Cook at a low boil, stirring occasionally, until the mixture has become thick and creamy, about 20 minutes. Remove the pan from the heat, add the cheese, salt, pepper and chives and whisk rapidly until the cheese melts.
- Yield: 4 servings
PAN-FRIED STEAK
Follow our foolproof recipe for a restaurant-quality pan-fried steak in under 10 minutes. Serve with a simple steak sauce and a classic side like roasted potatoes. From the book Mad Hungry, by Lucinda Scala Quinn (Artisan Books).
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 15m
Number Of Ingredients 4
Steps:
- Heat a large heavy-bottomed skillet (preferably cast iron) over high 5 minutes. Generously season steaks with salt and pepper. Add 1/2 teaspoon butter to pan, then immediately top with one steak. Repeat with remaining 1/2 teaspoon butter and steak. Cook without moving steaks until a golden brown crust forms, 3 to 4 minutes. Turn and cook 2 minutes more for rare, or 3 to 4 minutes more for medium-rare. Transfer to a cutting board and let rest 5 minutes. Slice steaks against the grain; serve with sauce, if desired.
- Heat a 10- or 12-inch cast-iron skillet over high heat. Season the steaks liberally with salt and pepper. Seconds before adding a steak, drop 1/2 teaspoon of the butter into the pan and immediately top with the steak. Repeat with the remaining steak. Sear for 3 minutes without moving the steak (to form a crust). Turn and cook for 2 minutes for rare or 3 to 4 for medium rare. Remove the steaks from the pan and let them rest on a board or platter for a few minutes before serving.
FRIED MUSTARD CUBED STEAKS
Fried Mustard Cubed Steaks are a cinch to make but look like you fussed, writes Lori Shepherd of Warsaw, Indiana. "Instead of Dijon, you can use regular mustard, hot-and-spicy mustard or your favorite variety."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a large resealable bag, combine mustard and water; add steaks. Seal bag and turn to coat; let stand for 10 minutes. Drain steaks, discarding marinade. , In a shallow bowl, combine the flour, salt and pepper. Dip steaks in flour mixture. In an electric skillet, heat 1/4 in. oil to 375°. , Fry steaks, in batches, until crisp and lightly browned, 3-4 minutes on each side.
Nutrition Facts : Calories 368 calories, Fat 7g fat (2g saturated fat), Cholesterol 85mg cholesterol, Sodium 813mg sodium, Carbohydrate 34g carbohydrate (1g sugars, Fiber 1g fiber), Protein 40g protein.
PAN FRIED STEAK WITH MUSTARD-PEPPER SAUCE
Make and share this Pan Fried Steak with Mustard-Pepper Sauce recipe from Food.com.
Provided by Terri F.
Categories Steak
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Sprinkle pepper on both sides of steaks and pat to rub in.
- Place oil in medium skillet (non-stick is best) and heat over medium high heat until hot.
- Add steaks, cook to desired doneness, turning once (about 6 to 12 minutes).
- Add garlic, cook and stir 1 minute or until golden brown.
- Add wine and broth, bring to a boil for 1 minute.
- Remove steaks from skillet.
- Whisk in mustard until sauce is well blended.
- Serve sauce over steaks.
Nutrition Facts : Calories 317.3, Fat 22, SaturatedFat 8.5, Cholesterol 96.6, Sodium 175.1, Carbohydrate 2.2, Fiber 0.5, Sugar 0.2, Protein 22.9
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