Pan Sauteed Steaks With Garlic Mustard Sauce Recipes

GARLIC-MUSTARD FILET MIGNON

Steps:

• Gather the ingredients.
• Rub Worcestershire sauce evenly on both sides of filet mignon steaks, then sprinkle with salt and pepper.
• Heat a large heavy skillet or cast iron pan over high heat until very hot, but not smoking. Add 1 tablespoon butter and swirl to coat the pan.
• Brown steak 3 to 5 minutes on one side, then turn and cook an additional 3 to 5 minutes on the other side to medium-rare doneness. Turn only once, and remove steaks.
• Make a tinfoil tent over filet mignon to rest the meat and keep warm.
• Add the shallots and garlic to the same skillet you used to cook the meat (without cleaning it), stirring for 30 seconds.
• Carefully pour in the wine and stir, scraping up the browned bits from the bottom, for about 2 minutes.
• Add broth and bring to a slow boil. Cook for 3 minutes.
• Add heavy cream and cook until sauce begins to thicken, from 3 to 5 minutes.
• Whisk in Dijon mustard until smooth.
• Return steaks to pan and warm for 1 minute. Sprinkle with finely chopped chives before serving.

PAN STEAKS WITH GARLIC-MUSTARD SAUCE

Steps:

• Season steaks on both sides with salt.
• Rub pepper into both sides of each steak.
• Divide oil between 2 large skillets and heat over medium-high heat.
• Add 3 steaks to each skillet and cook to desired doneness, about 3 ½ minutes per side for medium-rare.
• Transfer to a platter.
• Tent with foil to keep warm.
• Divide garlic between skillets; saute 30 seconds.
• Divide wine between skillets; boil until reduced by half, stirring up any browned bits, about 1 minute.
• Combine contents of skillets in 1 skillet.
• Add broth and mustard and whisk until blended.
• Boil until slightly thickened, about 2 minutes.
• Remove skillet from heat.
• Add butter, one piece at a time, whisking each until melted before incorporating the next (make sure you do this OFF the heat).
• Season with salt and pepper.
• Spoon sauce over steaks.
• Top with parsley.

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.

PAN-SEARED STEAK

Steps:

• Preheat oven to 400. Heat oil in a large cast-iron or other ovenproof skillet (not a nonstick) over medium-high until it begins to smoke. Pat steak dry with paper towels. Season each side with 1 teaspoon coarse salt and 1 teaspoon cracked pepper.
• Cook steak in skillet over medium-high heat until a dark crust has formed, 5 to 7 minutes per side (reduce heat if meat is browning too quickly). Holding steak with tongs, quickly brown all edges, turning as necessary; lay steak flat in skillet.
• Transfer skillet to oven. Roast until an instant-read thermometer inserted in the thickest part of steak registers desired doneness, 5 to 15 minutes. Transfer to a plate; spread with 1 tablespoon Steak Butter. Cover loosely with aluminum foil, and let rest 5 to 10 minutes (temperature will then rise another 5 to 10 degrees). Slice across the grain; serve with remaining Steak Butter. Cover and refrigerate any leftovers, up to 2 days.