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Pan-Seared Steak with Mustard-Cream Sauce

October 11, 2011

This was one of the best steaks that I’ve had. I highly recommend this recipe. The steak itself was really good and I found it at Target, of all places. I wasn’t planning on buying a steak at Target, but the meat looked really good, and it was.

[Updated 5-15-12]

steak with mustard-cream sauce

1 Tbsp vegetable oil

1 lb. top sirloin steak (try to find a thick one)

salt and pepper

1 shallot, minced

1 Tbsp dry white wine

1/4 cup chicken broth

3 Tbsp heavy cream

1 1/2 Tbsp grainy mustard

Heat oil in a medium skillet over medium-high heat until just smoking. Season the steak with salt and pepper. Cook without moving it until well browned (about 2 min.). Flip the steak, lower the heat to medium and cook until well browned on the second side (about 6 min.). The temperature should be between 125-130 degrees F. Transfer the steak to a plate and cover loosely with foil for 12-15 minutes. The temperature should rise to 130-135 degrees F.

For the sauce, add the shallots to the pan juices and cook over low heat until beginning to brown (2 to 3 min.), stirring frequently.  Add the wine, increase the heat to medium-high and scrape up the brown bits until it is reduced to a glaze. Add the broth and simmer until reduced by almost half. Add the cream and any juice from the meat and heat through. Stir in the mustard and season with salt and pepper.

Cut the steak on a bias against the grain and spoon the sauce over the meat. Enjoy!

Adapted from The Best of America’s Test Kitchen 2007.

steak, potato salad, and squash

With Dijon Potato Salad and Roasted Butternut Squash


From → Main Dishes

One Comment
  1. Mom permalink

    Dad says it was very good. Used moose steak, substituted red wine as he didn’t have any white wine, added some garlic. Uncle Otto says “It’s a keeper”.

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