Pan Seared Steak Mustard Cream Sauce Food

PAN-SEARED STRIP STEAK WITH MUSTARD CREAM SAUCE

Steps:

• Steaks: Heat a 10-inch cast-iron skillet over medium-high until it is very hot but not smoking, about 2 minutes. Pat steaks dry with paper towel. Season steaks on both sides with salt and pepper. Add half the butter to the skillet and set one of the steaks directly on top. Repeat with remaining butter and steak. Without moving the steaks, sear until steaks release easily from pan and a golden brown crust has formed, about 4 minutes. Using tongs, turn steaks over and continue cooking until an instant-read thermometer reaches 115 to 120 degrees for rare, 125 degrees for medium-rare, and 135 to 140 degrees for medium. Transfer steaks to a warm plate to rest.
• Sauce: Remove pan from heat and carefully pour in vermouth (it will spatter). Return skillet to heat. Deglaze pan, stirring up any browned bits with a wooden spoon, and cook until liquid is almost completely reduced, about 45 seconds. Add cream and any juices that have collected from steak; stir to combine. Stir in mustard; heat 15 seconds. Cook until sauce lightly coats the back of a spoon, about 10 seconds. Season with salt and pepper.
• Place steaks on dinner plates and pour sauce over the top, dividing evenly, before serving.

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!

PAN-SEARED STEAK WITH RED WINE SAUCE

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.

STEAK A LA MOUTARDE (STEAK WITH MUSTARD CREAM SAUCE)

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.

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-SEARED STRIP STEAK WITH MUSTARD CREAM SAUCE

Steps:

• Sear steaks Heat a 10-inch cast-iron skillet over medium-high until it is very hot but not smoking, about 2 minutes. Season steaks on both sides with salt and pepper. Add half the butter to the pan and set one of the steaks directly on top. Repeat with the emaining butter and steak. Without moving the steaks, sear until steaks release easily from pan and a golden brown crust has formed, about 2 minutes. Using tongs, hold steaks and sear both sides, about 3 seconds each, then turn steaks over and continue cooking until an instant-read thermometer reaches 115°F to 120°F for rare, 125°F for medium-rare, and 135°F to 140°F for medium. Transfer steaks to a warm plate to rest.
• Make sauce Remove pan from heat and carefully pour in vermouth (it will spatter). Return skillet to heat. Deglaze pan, stirring up any browned bits with a wooden spoon, and cook until liquid is almost completely reduced, about 45 seconds. Stir in mustard and heat for 15 seconds. Add the cream and any juicesthat have collected from steak, and stir to combine. Cook until sauce lightly coats the back of a spoon, about 10 seconds. Season with salt and pepper.
• Serve Place the steaks on dinner plates and pour the sauce over, dividing evenly, before serving.
• PAN-SEARED STEAK WITH BALSAMIC SAUCE
• Cook steaks as directed, adding 2 small sprigs of fresh rosemary to the skillet a few seconds before steaks have finished cooking, just to heat them slightly. Transfer steaks and rosemary sprigs to a warm plate to rest. Return skillet to heat and carefully pour in 1/3 cup balsamic vinegar. Deglaze pan, stirring up any browned bits, and reduce to a syrupy consistency, 15 to 25 seconds. Season with salt, add any juices that have collected under the steaks, and stir to combine. Remove from heat. Add 1 tablespoon unsalted butter, swirling to combine. Place steaks on plates and brush each with sauce, dividing evenly. Garnish with rosemary sprigs.
• PAN-SEARED STEAK WITH RED-WINE SHALLOT SAUCE
• Combine 1 cup dry red wine, such as Côtes-du-Rhône, and 1 large shallot, thinly sliced crosswise, in a small saucepan and bring to a boil over medium-high heat, then reduce heat to medium and simmer until reduced by half, 8 to 10 minutes. Cook steaks as directed above. After removing them from the pan, return skillet to medium-high heat. Once it is hot again, remove from heat and carefully pour in wine mixture (it will spatter). Return to heat and deglaze the pan, stirring with a wooden spoon to scrape up any browned bits fig. 3.33. Reduce heat and simmer until liquid is reduced by half, 1 to 2 minutes. Season with salt, add any juices that have accumulated on the plate, and stir to combine. Remove from heat and add 1 tablespoon unsalted butter, swirling to combine. Place steaks on plates and pour sauce over, dividing evenly.

MUSTARD-CREAM PAN SAUCE

Steps:

• Combine broth and mustard in a measuring cup. Pour contents of the measuring cup into a heated skillet; boil until liquid is reduced by about half. Tilt skillet so that the liquid is at one side of the pan, then whisk in cream until sauce is smooth. Spoon sauce over cooked steaks and serve immediately.

PAN-SEARED STEAK WITH SAUCES

Steps:

• Heat a 10-inch cast-iron skillet over high heat until very hot. Season steaks on both sides with salt and pepper. Add 1/2 teaspoon butter to one side of pan, and immediately place steak on top; repeat with remaining butter and steak. Do not move meat. Turn after 2 minutes, and cook until an instant-read thermometer reaches 125 degrees for medium-rare or 130 degrees for medium.
• Transfer steaks to warmed plates to rest; reserve skillet for pan sauce, if desired.

MUSTARD CREAM SAUCE

Steps:

• Heat reserved skillet, without washing, over high heat. Once hot, remove skillet from heat, and carefully pour in vermouth; using a wooden spoon, scrape up any browned bits. Cook until wine is almost completely reduced, about 45 seconds.
• Stir in mustard, about 15 seconds. Add cream and any juices that have collected under steak; stir to combine. Pour over steak, and serve immediately.

PAN-SEARED RIB EYES WITH MUSTARD & WHITE WINE CREAM SAUCE

Steps:

• Preheat your oven to 350 (for finishing).
• First brush your rib eyes down with a small amount of olive oil.
• Then, take a small bown and mix the mustard, coarsely cracked black pepper, and salt.
• Rub this mixture into your rib eyes.
• Now take your pan and add a bit of olive oil, and sear your steaks about 3 minutes on each side.
• Transfer seared steaks to a sheet panthe steaks to a sheet pan and finish cooking in a 350 degree oven for around 10 minutes or so to obtain a medium rare steak.
• Reserve a bit of the oil in the skillet that the steaks were seared in, and over medium-high heat saute your shallots until they are nice and browned/glazed (approx 2 1/2 mins).
• Add your white wine and reduce for approximately 3-4 minutes, until 1/2 of the liquid remains.
• Add heavy cream to the skillet and stir in the green peppercorns.
• Continue to reduce sauce over med/high heat until reduced to about half.
• Whisk in both of your mustards until thoroughly blended.
• Season with salt and pepper.
• Serve over ribeyes.