Steak A La Moutarde Steak With Mustard Cream Sauce Recipes

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.

MARINATED FLANK STEAK WITH MUSTARD SAUCE

Steps:

• Combine first 8 ingredients, for marinade, in a large, shallow non-mental dish; stir well.
• Add steaks, turning to coat.
• Cover and marinate in refrigerator at least 2 hours or overnight, turning steaks occasionally.
• Steaks can be marinated in a zip lock bag, remove air and seal tightly, turn bag now and then.
• Remove steaks from marinade and discard marinade.
• Place steaks on a rack coated with vegetable spray and place rack in a roasting pan.
• Broil 5 inches from heat- 4 minutes on each side or to desired degree on doneness.
• OR barbecue to your liking.
• To serve, cut steak diagonally across grain into thin slices. Serve chilled or at room temperature with mustard sauce.
• Mustard Sauce: Combine first 9 ingredients in a small bowl; stir well. Cover and chill thoroughly.
• Garnish with fresh parsley if desired.

MEAN MR. MUSTARD STEAK

Steps:

• Score both sides of each steak by making diagonal slices. Season with grill seasoning. Brush each side of the steak with the mustard, then press 1/2 of the red onions into the mustard on one side of the steak.
• Melt the butter in a large skillet over high heat. Place the steaks onion side down in the skillet. Press the remaining onions evenly into the mustard on the top side of each steak. Cook steaks until they start to firm, and are browned on the outside and red in the center, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read 125 degrees F (52 degrees C). Remove steaks from the skillet, and allow them to rest for 5 minutes before serving.

L'ENTRECOTE, STEAK WITH MUSTARD SAUCE

Steps:

• Bring water, lemon juice, mustard and tarragon to boil in a saucepan. Simmer approx 10 minutes.
• Grill or Barbeque steak to your liking.
• Cut steak very thinly and arrange on a serving plate.
• Pour sauce over and grind pepper on to taste.
• Seve with a mountain of potato chips or french fries.

SAUTEED STEAK WITH MUSTARD CREAM SAUCE

Steps:

• Cut excess fat from the steaks and make small incisions around the outside wherever there is a line of gristle (between the fat and the meat). This prevents curling. Over medium-high heat, bring the oil to the smoking point. Saute the steaks on one side for 2 minutes. Turn the steaks with tongs or a fork inserted close to the rim of the fat, and saute 2 to 3 minutes. Immediately remove the steaks to a warm platter and season with salt and pepper. Cover loosely with foil while making the sauce. Discard any fat in the pan. Add the cognac and scrape up the coagulated juices. Add the cream and reduce by 1/2. Stir in the mustard and pour the sauce over the steak.

RIBEYE STEAKS WITH CREAMY MUSTARD SAUCE AS MADE BY KIANO MOJU RECIPE BY TASTY

Steps:

• Pat the steaks dry with a paper towel. Season generously on both sides with the salt and black pepper.
• Add the olive oil and 1 tablespoon of butter to a nonstick or stainless steel pan over medium-high heat. Sear the steaks, one at a time, until a golden brown crust forms, about 5 minutes per side. If the pan gets too dry, add a bit more olive oil. Transfer the seared steaks to a cutting board to rest.
• Add the shallots, capers, and remaining ½ tablespoon of butter to the pan. Cook for 2-3 minutes, or until the capers crisp slightly.
• Deglaze the pan with the wine. Cook until reduced by half, about 30-60 seconds. Add the mustard and cream and adjust seasoning to taste.
• Slice the steak into ¼-inch (6 mm) pieces and transfer to serving plates. Pour the sauce over the steak and garnish with sliced chives. Serve with roasted potatoes and a side salad.
• Enjoy!

CHEESE AND MUSTARD STEAK SAUCE

Steps:

• Heat milk in a pan.
• Add a little water to the cornflour in a mug; stir until it is a thin paste.
• Add cornflour mixture, while constantly stirring, into the warm milk.
• When the sauce has thickened to your preference add the cheese to the pan, and mix until cheese is melted through.
• Just before serving stir in the mustard.
• Enjoy!

STEAK FLAMBE MOUTARDE

Steps:

• Pound pieces of steak between pieces of waxed paper to 1/2" thickness. In a large skillet, heat butter & saute sirloins for 2 minutes. Turn & season with salt & pepper. Cook to desired degree of doneness (2 minutes each side for rare). Pour brandy over steaks; stand back & using a fireplace match (or something with a long handle) ignite. When the flames die, transfer steaks to warm serving platter.
• Add whipping cream, mustard, sour cream & Worcestershire sauce to juices in pan. Cook & stir until heated through. Pour sauce over steaks & serve.

PAN-SEARED STRIP STEAK WITH MUSTARD CREAM SAUCE

Steps:

• Sear steaks Heat a 10-inch cast-iron skillet over medium-high until it is very hot but not smoking, about 2 minutes. Season steaks on both sides with salt and pepper. Add half the butter to the pan and set one of the steaks directly on top. Repeat with the emaining butter and steak. Without moving the steaks, sear until steaks release easily from pan and a golden brown crust has formed, about 2 minutes. Using tongs, hold steaks and sear both sides, about 3 seconds each, then turn steaks over and continue cooking until an instant-read thermometer reaches 115°F to 120°F for rare, 125°F for medium-rare, and 135°F to 140°F for medium. Transfer steaks to a warm plate to rest.
• Make sauce Remove pan from heat and carefully pour in vermouth (it will spatter). Return skillet to heat. Deglaze pan, stirring up any browned bits with a wooden spoon, and cook until liquid is almost completely reduced, about 45 seconds. Stir in mustard and heat for 15 seconds. Add the cream and any juicesthat have collected from steak, and stir to combine. Cook until sauce lightly coats the back of a spoon, about 10 seconds. Season with salt and pepper.
• Serve Place the steaks on dinner plates and pour the sauce over, dividing evenly, before serving.
• PAN-SEARED STEAK WITH BALSAMIC SAUCE
• Cook steaks as directed, adding 2 small sprigs of fresh rosemary to the skillet a few seconds before steaks have finished cooking, just to heat them slightly. Transfer steaks and rosemary sprigs to a warm plate to rest. Return skillet to heat and carefully pour in 1/3 cup balsamic vinegar. Deglaze pan, stirring up any browned bits, and reduce to a syrupy consistency, 15 to 25 seconds. Season with salt, add any juices that have collected under the steaks, and stir to combine. Remove from heat. Add 1 tablespoon unsalted butter, swirling to combine. Place steaks on plates and brush each with sauce, dividing evenly. Garnish with rosemary sprigs.
• PAN-SEARED STEAK WITH RED-WINE SHALLOT SAUCE
• Combine 1 cup dry red wine, such as Côtes-du-Rhône, and 1 large shallot, thinly sliced crosswise, in a small saucepan and bring to a boil over medium-high heat, then reduce heat to medium and simmer until reduced by half, 8 to 10 minutes. Cook steaks as directed above. After removing them from the pan, return skillet to medium-high heat. Once it is hot again, remove from heat and carefully pour in wine mixture (it will spatter). Return to heat and deglaze the pan, stirring with a wooden spoon to scrape up any browned bits fig. 3.33. Reduce heat and simmer until liquid is reduced by half, 1 to 2 minutes. Season with salt, add any juices that have accumulated on the plate, and stir to combine. Remove from heat and add 1 tablespoon unsalted butter, swirling to combine. Place steaks on plates and pour sauce over, dividing evenly.