Best Sauteed Steak With Mustard Cream Sauce Recipes

Ribeye Steaks With Creamy Mustard Sauce As Made By Kiano Moju Recipe by Tasty image

Provided by Katie Aubin

Categories Dinner

Yield 2 servings

Number Of Ingredients 13

2 ½ lb ribeye steak, room temperature
1 teaspoon kosher salt, plus more to taste
1 teaspoon black pepper, plus more to taste
1 tablespoon olive oil
1 ½ tablespoons unsalted butter, divided
1 small shallot, diced
1 ½ tablespoons capers in brine
¼ cup dry white wine
2 tablespoons dijon mustard
2 tablespoons heavy cream
thinly sliced chive, for garnish
potato, roasted, for serving
side salad, for serving

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!

Mustard Steak Sauce image

Provided by Food Network Kitchen

Time 5m

Number Of Ingredients 0

Steps:

Whisk 1/4 cup each whole-grain mustard and olive oil, 3 tablespoons dijon mustard, 1 small minced shallot and 1 tablespoon chopped tarragon in a bowl. Whisk in 2 to 3 tablespoons water and season with salt and pepper. Serve on grilled steak.
TIP: Switch up the tarragon with whatever herbs you have on hand. This sauce is great as a burger topping, too!

Steak a La Moutarde (Steak With Mustard Cream Sauce) image

Provided by threeovens

Categories Steak

Time 25m

Yield 4 steaks, 4 serving(s)

Number Of Ingredients 8

24 ounces sirloin steaks
salt & freshly ground black pepper
2 tablespoons vegetable oil
2 tablespoons butter
2 tablespoons shallots, finely chopped
1/4 cup cognac
1 1/2 cups heavy cream
1 tablespoon Dijon mustard

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.

Nutrition Facts : Calories 767.5, Fat 67.4, SaturatedFat 33.8, Cholesterol 265.3, Sodium 216.4, Carbohydrate 3.5, Fiber 0.1, Sugar 0.1, Protein 36.8

Mustard Cream Sauce image

Provided by Martha Stewart

Number Of Ingredients 3

1/3 cup dry vermouth or white wine
2 teaspoons Dijon mustard
1/4 cup light cream

Steps:

Heat reserved skillet, without washing, over high heat. Once hot, remove skillet from heat, and carefully pour in vermouth; using a wooden spoon, scrape up any browned bits. Cook until wine is almost completely reduced, about 45 seconds.
Stir in mustard, about 15 seconds. Add cream and any juices that have collected under steak; stir to combine. Pour over steak, and serve immediately.