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!
FILET OF BEEF WITH MUSTARD-CREAM SAUCE
Make and share this Filet of Beef with Mustard-Cream Sauce recipe from Food.com.
Provided by evelynathens
Categories Meat
Time 13m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter in heavy, cast-iron skillet over medium-high heat.
- Add steaks and cook to desired doneness, about 4 minutes per side for rare.
- Add mustard, Worcestershire Sauce and shallot to skillet.
- Season with pepper.
- Add brandy and ignite.
- When flames subside, return to heat.
- (or just cook down a couple of minutes) Transfer steaks to plates.
- Add cream to skillet and boil until reduced to thin sauce consistency, about 2 minutes.
- Pour over steaks and serve.
Nutrition Facts : Calories 1057.7, Fat 87.4, SaturatedFat 42.6, Cholesterol 273.1, Sodium 409.9, Carbohydrate 4.2, Fiber 0.5, Sugar 0.8, Protein 42.3
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
MUSTARD CREAM SPAETZLE TOPPED HAM STEAK
Steps:
- Melt butter in a large skillet over medium heat. Saute ham steak until heated through and browned, about 2 to 3 minutes per side. Transfer ham steak to platter, keep warm. Add heavy cream to skillet and reduce until thick enough to coat the back of a spoon, about 3 minutes. Add mustard and simmer 1 minute. Add cooked spaetzle and toss to coat.
- Top ham steak with mustard cream spaetzle.
- In a bowl whisk together eggs, milk, nutmeg, salt and pepper. Gradually stir in enough flour to make a thick batter. You will probably not need all 3 cups.
- Using a metal colander set over a pot of boiling, salted water, press spaetzle batter through holes directly into water.
- When spaetzle are cooked through, they will float to surface, about 5 minutes. Scoop up with a slotted spoon and drain well as they cook or drain all at once.
BEEF TENDERLOIN STEAKS WITH MUSTARD-COGNAC SAUCE
Provided by Alfred Portale
Categories Garlic Mustard Sauté Rosemary Beef Tenderloin Cognac/Armagnac Thyme Shallot Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 250°F. Sprinkle steaks on all sides with salt and pepper. Heat oil in heavy large skillet over high heat. Add steaks and sear until brown, about 2 minutes per side. Reduce heat to medium-low. Add 3 tablespoons butter, garlic, thyme, and rosemary to skillet. Cook steaks to desired doneness, turning occasionally and basting with pan juices, about 12 minutes for medium-rare.
- Transfer steaks to small rimmed baking sheet and keep warm in oven.
- Pour contents of skillet into small bowl. Return 3 tablespoons drippings from bowl to same skillet and place over high heat. Add shallots and sauté 2 minutes. Add Cognac and Port and stir 1 minute, scraping up any browned bits. Add broth and boil until sauce is reduced to 1 cup, about 12 minutes. Whisk in Dijon mustard, then remaining 3 tablespoons cold butter, 1 tablespoon at a time. Season sauce to taste with salt and pepper. Set aside.
- Arrange steaks on plates; whisk any accumulated juices from baking sheet into sauce. Spoon sauce over steaks and serve.
BEEF PATTIES WITH MUSTARD CREAM SAUCE
This is really good - the mustard sauce is awesome! Found on the 'net while looking for some new ground beef recipes.
Provided by jovigirl
Categories Vegetable
Time 35m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Shape beef into 6 oval patties. Melt butter in large skillet and add oil. Heat until foaming. Add green onions and saute until softened; stir in garlic and saute for 30 seconds. Add beef patties and cook to desired degree of doneness. Season with salt and pepper. Set beef patties aside to keep warm on a hot platter.
- In same skillet, saute mushrooms until limp and add to the warm beef patties.
- To prepare Mustard Cream Sauce, deglaze pan with dry white wine. Reduce volume by half. Add Dijon mustard, heavy cream, tomatoand capers. Heat slowly until hot but do not boil.
- Pour Mustard Cream Sauce over beef and mushrooms. Sprinkle parsley over top to garnish, if desired.
- Good served over hot buttered noodles.
Nutrition Facts : Calories 434.6, Fat 29.4, SaturatedFat 13.8, Cholesterol 139.6, Sodium 269.8, Carbohydrate 4.9, Fiber 1.1, Sugar 1.9, Protein 32.2
BEEF STROGANOFF (SAUTEED STEAK IN SOUR-CREAM SAUCE)
Cheaper cuts of meat can be substituted, but the sirloin is nice especially for dinner guests. This is an easy American version of Stroganov. I also posted the traditional Russian version (recipe #97243).
Provided by littleturtle
Categories One Dish Meal
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Trim all fat from steak, and cut across the grain into 1/4" wide strips.
- Combine flour with salt & pepper and dredge meat lightly in mixture.
- Heat oil in a large skillet over high heat until very hot, drop in garlic and steak and saute until meat is browned (about 3 minutes).
- Add mushrooms, broth, ketchup, butter, Worcestershire sauce, mustard, and onion soup mix; mix well.
- Cover and cook on low heat for about an hour.
- Just before serving add the sour cream, stirring just until blended.
- Serve over noodles or rice.
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