Cheese And Mustard Steak Sauce Food

MUSTARD STEAK SAUCE

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!

CHEESY MUSTARD SAUCE

Steps:

• Melt the butter in a medium-size saucepot. Add flour, cook 1-2 minutes over moderate heat, then whisk in the chicken stock and mustard.
• When the stock comes to a bubble and starts to thicken, stir in the cheese with a wooden spoon.
• Remove from the heat and serve.

CHEESE AND MUSTARD STEAK SAUCE

Steps:

• Heat milk in a pan.
• Add a little water to the cornflour in a mug; stir until it is a thin paste.
• Add cornflour mixture, while constantly stirring, into the warm milk.
• When the sauce has thickened to your preference add the cheese to the pan, and mix until cheese is melted through.
• Just before serving stir in the mustard.
• 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.

PAN STEAKS WITH GARLIC-MUSTARD SAUCE

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.

RIBEYE STEAKS WITH CREAMY MUSTARD SAUCE AS MADE BY KIANO MOJU RECIPE BY TASTY

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!

CHEF'S STEAK SAUCE

Steps:

• Pour the apple juice, vinegar, soy sauce, molasses, water, and lemon juice into a large pot. Add the ginger, cayenne pepper, mustard, cloves, jalapeno, onion, peppercorns, garlic, horseradish, and bay leaves. Bring to a boil over high heat, then reduce heat to medium-low. Simmer, stirring occasionally until the sauce has reduced to half its original volume, about 2 hours. Strain through a fine sieve and cool before serving.

SHELL STEAKS WITH MUSTARD BUTTER

Steps:

• Trim off all peripheral fat from the steaks. Sprinkle the steaks on both sides with salt and a generous grinding of black pepper.
• Put the butter in the container of a food processor or electric blender and add the mustard, Worcestershire sauce, garlic, shallots, parsley, salt and pepper. Blend thoroughly.
• Heat a heavy skillet (preferably black iron) until it is almost smoking.
• Add one steak at a time and cook until almost blackened on one side, about 2 to 3 minutes. Turn and cook on the other side about 2 to 3 minutes. If your stove has a ventilating fan, it is best to turn it on because the steaks will smoke. When each steak is done, transfer it to a warm serving dish and spoon butter mixture all over the top.
• Continue cooking until all the steaks are done.
• Garnish each serving with a portion of the sauteed potatoes with parsley.

MEAN MR. MUSTARD STEAK

Steps:

• Score both sides of each steak by making diagonal slices. Season with grill seasoning. Brush each side of the steak with the mustard, then press 1/2 of the red onions into the mustard on one side of the steak.
• Melt the butter in a large skillet over high heat. Place the steaks onion side down in the skillet. Press the remaining onions evenly into the mustard on the top side of each steak. Cook steaks until they start to firm, and are browned on the outside and red in the center, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read 125 degrees F (52 degrees C). Remove steaks from the skillet, and allow them to rest for 5 minutes before serving.

OVEN-BAKED STEAK WITH MUSTARD SAUCE

Steps:

• To make the mustard sauce: In a small/medium saucepan, melt the butter and mix with BBQ sauce, Worcestershire sauce, dry mustard powder (do not add in the cream as yet).
• Heat over medium heat for a couple of minutes.
• Remove from heat; stir in the cream.
• Heat again.
• Serve over the cooked steak.
• For the steak: turn oven to broil setting.
• Set oven rack to under the broiler heat.
• Season steak with black pepper on both sides.
• Broil the steak on both sides a couple of minutes to brown under the broiler in a broiler pan with higher sides.
• Remove and drain off the fat.
• Mix together the onion, ketchup, butter, lemon juice and chopped green pepper.
• pour over the steak in the pan.
• Set oven to 400 degrees.
• Bake for about 30 minutes.
• Remove to a warm platter or serving dish.
• Serve with the mustard sauce.

LEEKS WITH MUSTARDS AND CHEESE

Steps:

• Preheat oven to 400 degrees F.
• Place the leeks in a pan of cold salted water, bring to the boil and simmer for 3 minutes until just tender.
• Drain and put under cold water immediately to refresh and stop the cooking process.
• Place the butter, flour and milk in a saucepan and slowly bring up to the boil whisking all the time.
• Once it is up to the boil, reduce the heat and let it just simmer for 2 minutes.
• Add the grated cheddar and parmesan, then the mustards.
• Season with salt and pepper and the nutmeg.
• Put the leeks into a shallow serving dish and pour over the sauce.
• Mix the breadcrumbs and the cheese together and sprinkle over the top of the leeks.
• Bake in the oven for 20 minutes until the top is golden brown.

GRILLED RIBEYE WITH GARLIC BLUE CHEESE MUSTARD SAUCE

Steps:

• In a small saucepan over medium heat, whisk together cream, mustard, 1/4 cup blue cheese and garlic. Bring to a simmer. Reduce heat to low; whisk occasionally., Meanwhile, rub meat with olive oil; sprinkle with salt and pepper. Grill steaks, covered, on a greased rack over high direct heat 4-6 minutes on each side until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove from grill; let stand 10 minutes while sauce finishes cooking. When sauce is reduced by half, pour over steaks; top with remaining blue cheese.

MUSTARD MAYONNAISE SAUCE

Steps:

• Stir mayonnaise, mustard, horseradish, and Worcestershire sauce together until smooth.