Lemon Dijon Pan Steak Recipes

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LEMON DIJON PAN STEAK



Lemon Dijon Pan Steak image

Also known as Steak Diane, this classic restaurant dish is often made tableside from a tidy service cart that is draped with a crisp white tablecloth. It's quite a showstopper that is easy to make at home right on top of the stove.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 8

1 lb boneless beef top sirloin steak, about 3/4 inch thick
1/4 teaspoon coarse ground black pepper
1 cup beef broth
1 tablespoon all-purpose flour
2 teaspoons Dijon mustard
2 teaspoons Worcestershire sauce
1/2 teaspoon grated lemon peel
2 tablespoons chopped fresh chives

Steps:

  • Cut beef into 4 serving pieces. Spray 12-inch skillet with cooking spray; heat over medium heat. Sprinkle both sides of beef with pepper. Cook beef in skillet 9 to 11 minutes for medium doneness (160°F), turning once. Remove beef from skillet; keep warm.
  • In small bowl, mix remaining ingredients except chives until smooth; add to skillet. Heat to boiling. Boil 1 minute, stirring constantly. Stir in chives. Serve over beef.

Nutrition Facts : Calories 170, Carbohydrate 2 g, Cholesterol 75 mg, Fat 1/2, Fiber 0 g, Protein 30 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 390 mg, Sugar 0 g, TransFat 0 g

DIJON AND LEMON MARINATED NEW YORK STRIP STEAK WITH MESCLUN MIX SALAD



Dijon and Lemon Marinated New York Strip Steak with Mesclun Mix Salad image

Elevate your steak with a simple marinade that can be used for a salad dressing too! This recipe for New York strip is approachable and foolproof for those who are intimidated by cooking steak.

Provided by Jordan Andino

Categories     main-dish

Time 20m

Yield 1 to 2 servings

Number Of Ingredients 10

1 tablespoon Dijon mustard
1 1/2 lemons
1 teaspoon finely chopped thyme leaves
1/2 teaspoon garlic powder
4 tablespoons vegetable oil
One 12- to 16-ounce New York strip steak
Kosher salt and freshly ground black pepper
1 tablespoon honey
1/4 cup extra-virgin olive oil
1.5 cups mixed greens

Steps:

  • Preheat the oven to 400 degrees F.
  • Combine the Dijon, juice of 1 lemon, thyme, garlic powder, 1/2 teaspoon pepper and 2 tablespoons of the vegetable oil in a small bowl; whisk until combined and homogenous.
  • Remove 2 tablespoons of the marinade and rub all over the steak for 1 minute. Let sit for 10 minutes at room temperature.
  • Meanwhile, whisk the juice of the remaining 1/2 lemon and the honey into the remaining marinade until the honey is blended. Season with salt. While whisking slowly, add the olive oil. Whisk constantly for 2 minutes; set aside to dress the salad later.
  • Heat a large ovenproof saute pan over high heat for 2 minutes 30 seconds. Season the steak all over with 1 teaspoon salt.
  • Add the remaining 2 tablespoons vegetable oil to the hot pan, then add the steak. Cook until crusty and browned, about 1 minute on each of the 4 long sides of the steak.
  • Place in the oven for 3 minutes. Remove the steak from the pan and let rest for 2 minutes before serving.
  • Meanwhile, toss the mixed greens with the dressing. Slice the steak and serve alongside the salad.

DIJON PAN SAUCE



Dijon Pan Sauce image

This technique is crucial because it produces a very fast and elegant sauce anytime you've roasted meat in a pan. All it requires is the fond, some type of liquid, and a small chuck of cold butter.

Provided by Chef John

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 10m

Yield 2

Number Of Ingredients 4

1 tablespoon pan drippings (fond)
4 teaspoons Dijon mustard
1 cup chicken stock
2 tablespoons cold butter

Steps:

  • Heat pan drippings (fond) in their skillet or roasting pan over high heat. Stir mustard into skillet.
  • Pour chicken stock into skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Cook at a boil until sauce has a cream consistency, 2 to 5 minutes.
  • Remove skillet from heat. Whisk cold butter into sauce until butter is melted and sauce is shiny.

Nutrition Facts : Calories 135.5 calories, Carbohydrate 2.6 g, Cholesterol 41.3 mg, Fat 12.1 g, Protein 3.6 g, SaturatedFat 7.4 g, Sodium 814.9 mg, Sugar 0.5 g

LEMON-DIJON PORK SHEET-PAN SUPPER



Lemon-Dijon Pork Sheet-Pan Supper image

Most nights I need something that I can get on the table with minimal effort and delicious results. This sheet-pan supper has become an all-time favorite, not only because of its bright flavors but also because of its speedy cleanup time. -Elisabeth Larsen, Pleasant Grove, Utah

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 9

4 teaspoons Dijon mustard
2 teaspoons grated lemon zest
1 garlic clove, minced
1/2 teaspoon salt
2 tablespoons canola oil
1-1/2 pounds sweet potatoes (about 3 medium), cut into 1/2-inch cubes
1 pound fresh Brussels sprouts (about 4 cups), quartered
4 boneless pork loin chops (6 ounces each)
Coarsely ground pepper, optional

Steps:

  • Preheat oven to 425°. In a large bowl, mix first 4 ingredients; gradually whisk in oil. Reserve 1 tablespoon mixture. Add vegetables to remaining mixture; toss to coat., Place pork chops and vegetables in a 15x10x1-in. pan coated with cooking spray. Brush chops with reserved mustard mixture. Roast 10 minutes., Turn chops and stir vegetables; roast until a thermometer inserted in pork reads 145° and vegetables are tender, 10-15 minutes longer. If desired, sprinkle with pepper. Let stand 5 minutes before serving.

Nutrition Facts : Calories 516 calories, Fat 17g fat (4g saturated fat), Cholesterol 82mg cholesterol, Sodium 505mg sodium, Carbohydrate 51g carbohydrate (19g sugars, Fiber 9g fiber), Protein 39g protein. Diabetic exchanges

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