Steak With Mustard Cream Sauce
Steak With Mustard Cream Sauce

Hey everyone, it’s Jim, welcome to my recipe page. Today, we’re going to make a distinctive dish, steak with mustard cream sauce. It is one of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

DIRECTIONS Season steaks on both sides with salt and pepper. Heat oil in a large heavy skillet over high heat until almost smoking. Immediately remove the steaks to a warm platter and. Add cream and any juices that have collected from steak; stir to combine.

Steak With Mustard Cream Sauce is one of the most favored of recent trending foods on earth. It is easy, it is fast, it tastes yummy. It is appreciated by millions every day. Steak With Mustard Cream Sauce is something that I’ve loved my entire life. They’re nice and they look wonderful.

To begin with this particular recipe, we must prepare a few components. You can have steak with mustard cream sauce using 7 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Steak With Mustard Cream Sauce:
  1. Take 2 Boneless strip Steaks ( room temperature)
  2. Get Coarse salt and ground pepper
  3. Make ready 1 tsp Unsalted butter
  4. Take For sauce
  5. Take 1/2 cup Vermouth or white vine
  6. Get 2 tsp Dijon mustard
  7. Take 1/4 cup Heavy cream

Directions Place ham steaks in a large skillet. In a small bowl, combine water and mustard; pour over ham. Whisk in heavy cream, mustard, basil, thyme, and onion powder. Let the mixture come to a boil, stir, and then reduce heat to low.

Instructions to make Steak With Mustard Cream Sauce:
  1. Heat a cast iron over high until very hot but not smoking, about 2 minutes. Season the steaks with salt and pepper. Add half butter to the pan and set one of the steaks directly on top .
  2. Repeat with the remaining butter and steak. Do not move them until they are easily released from pan and golden brown crust has formed, about 2 minutes. Using tongs, hold steaks and sear both sides. Then turn steaks over and continue until no red color left and instant read thermometer reaches 125°F for medium-rare, or 140°F for medium. If didn't reach temperature, cover the pan and cook with its own steam
  3. Make sauce: Remove your steaks from pan and the pan from heat. Carefully pour in vermouth (it may spatter). Return skillet to heat. Deglaze pan, stirring up any browned bits with a wooden spoon. Cook until liquid almost completely reduced, about 50 sec. Stir in mustard and heat for 20 seconds.
  4. Add the cream and any juices that have collected from steak and stir to combine. Cook until sauce lightly coats the back of a spoon. About 15 sec. Season with salt and pepper if you need .
  5. Place steaks on dinner plates and pour sauce over, dividing evenly.

Whisk in heavy cream, mustard, basil, thyme, and onion powder. Let the mixture come to a boil, stir, and then reduce heat to low. Pour a generous portion of sauce over each filet. This creamy steak sauce is made with shallots, garlic, Dijon mustard, blue cheese crumbles, fresh grated Parmesan, and heavy whipping cream. It has so much flavor, you will want to eat it with a spoon.

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