Steak And Mustard Cream Potatoes Food

HERB-AND-MUSTARD SIRLOIN WITH BAKED POTATOES

Steps:

• Pierce the potatoes a few times with a fork, then microwave until soft, about 15 minutes.
• Meanwhile, pierce both sides of the steak with a fork. Mix the mustard and herbes de Provence in a bowl and rub all over the steak.
• Heat a large cast-iron skillet over medium-high heat. Add 1 tablespoon butter; as soon as it melts, add the steak and sear on one side until browned, about 7 minutes. Turn and brown the other side, about 4 more minutes for medium-rare. Transfer the steak to a cutting board, season with salt and pepper, and top with 1 tablespoon butter. Let rest at least 5 minutes.
• Return the skillet to medium-high heat. Add the potatoes and turn to coat on all sides with the pan juices. Cook until the skins are slightly crisp, about 3 minutes.
• Mix the remaining 3 tablespoons butter with the chives and season with salt. Thinly slice the steak on the bias. Serve with the potatoes, chive butter and mustard.

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.

MUSTARD POTATOES WITH SPINACH

Steps:

• Heat butter in a large pan and add the onion and cook stirring until the onion is soft.
• Add potatoes, garlic, stock and mustard and simmer covered for about 20 minutes, until the potatoes are tender.
• Add cream and spinach, simmer covered until spinach is wilted.

BEEF TENDERLOIN WITH MUSTARD-TARRAGON CREAM SAUCE

Steps:

• Heat a large nonstick skillet coated with cooking spray. Sprinkle steaks with 1/4 teaspoon salt and pepper. Add steaks to pan; cook 3 minutes on each side or until desired degree of doneness. Remove from pan; keep warm.
• Add dry white wine, sugar, and Dijon mustard to pan; bring to a boil 1 minute stirring constantly. Remove from heat. Stir in 1/4 teaspoon salt, sour cream, and chopped tarragon. Spoon sauce over warm steaks. Garnish with tarragon sprigs, if desired.

STEAK AND MUSTARD CREAM POTATOES

Steps:

• Cook potatoes in a saucepan of boiling salted water over medium-high heat for 10 minutes or until tender.
• Drain, cool slightly.
• Transfer potatoes to a chopping board and using your palm gently press potatoes to flatten slightly.
• Meanwhile heat oil in a non-stick frying pan over medium-high heat and add bacon and cook stirring occasionally for about 5 minutes or until browned and crisp.
• Add garlic and cook for a further 1 minute.
• Transfer bacon and garlic to a large bowl.
• Return fry pan to a medium-high heat.
• Spray both sides of steak with oil and season with salt and pepper.
• Cook steaks for 4 to 5 minutes each side for medium or until cooked to your liking and then transfer to a plate and cover with foil to keep warm and rest for 5 minutes.
• Add potatoes, sour cream, mustard, chives and lemon juice to bacon mixture and toss gently to combine.
• Serve steaks with potato mixture.