Make and share this Steak and Eggs With Quick Mustard Pan Gravy recipe from Food.com.
Provided by Pinay0618
Categories Steak
Time 30m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Bring the steaks to room temperature.
- Rub a cast iron skillet or heavy pan with EVOO and heat over a medium-high flame. When the pan is very hot, add the steaks and cook for 4 minutes on the first side, then 3 minutes on the second side for medium doneness. The steaks should be deeply caramelized before turning.
- Place a skillet on the stovetop for the eggs and heat over medium-low flame.
- Meanwhile, to a small skillet over medium heat add a drizzle of EVOO and 2 tablespoons butter. Add the shallot and sprinkle in the thyme leaves and sauté until soft, 2-3 minutes. Sprinkle with flour and stir a minute. Add the wine and stir to evaporate, 30 seconds. Add the Worcestershire sauce, stock, lots of pepper and a pinch of salt. Stir in the mustard and incorporate. Then stir in the half-and-half or cream and stir for 1 minute more. Turn off the heat.
- Toast the bread while the sauce cooks and butter it while it's hot.
- Add 1/2 tablespoon of the remaining butter to the hot egg skillet over medium-low heat and cook the eggs to desired doneness, two eggs at a time. Repeat with the remaining butter and two eggs.
- Serve the steaks on halved buttered toast with eggs on top. Pour the sauce over the steak and eggs and garnish with watercress.
Nutrition Facts : Calories 252.6, Fat 16.3, SaturatedFat 8.3, Cholesterol 240, Sodium 588, Carbohydrate 12.2, Fiber 0.7, Sugar 2, Protein 9.3
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