Best Shell Steaks With Mustard Butter Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

MEAN MR. MUSTARD STEAK



Mean Mr. Mustard Steak image

A zesty steak recipe that is easy to make, combining the wonderful flavor of seared steak with the tanginess of mustard.

Provided by The Gruntled Gourmand

Categories     Meat and Poultry Recipes     Beef     Steaks     Rib-Eye Steak Recipes

Time 30m

Yield 4

Number Of Ingredients 5

4 1-inch thick rib-eye steaks
¼ cup grill seasoning (such as Montreal Steak Seasoning®)
½ cup grainy French mustard (such as Moutarde de Meaux®)
1 cup diced red onion, divided
2 tablespoons unsalted butter

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.

Nutrition Facts : Calories 558.4 calories, Carbohydrate 13.1 g, Cholesterol 137.2 mg, Fat 37.8 g, Fiber 1 g, Protein 38.3 g, SaturatedFat 16.5 g, Sodium 3640.5 mg, Sugar 1.7 g

CLASSIC GRILLED STEAK WITH ROSEMARY MUSTARD BUTTER



Classic Grilled Steak With Rosemary Mustard Butter image

Classic tender grilled filet mignon or sirloin steaks, topped with a delicious herbed mustard butter! Very simple and easy to prepare. Wonderful served with jacket potatoes and a fresh green garden salad. Prep time includes chill time.

Provided by BecR2400

Categories     Steak

Time 1h15m

Yield 2 serving(s)

Number Of Ingredients 6

2 beef filet mignon steaks (or sirloin steaks)
2 ounces butter, softened (50 g)
1/4 teaspoon very finely chopped fresh rosemary
2 teaspoons whole-grain Dijon mustard
1/4 teaspoon minced fresh garlic
fresh ground black pepper, to taste

Steps:

  • Place the butter in a bowl and beat until light and fluffy. Mix in the rosemary, mustard, garlic and pepper.
  • Spoon the butter onto a piece of parchment paper or cling wrap. Roll the butter inside the paper into a log shape; twist the ends of the paper to seal.
  • Refrigerate the butter at least 1 hour until firm (make-ahead tip: butter will keep in the fridge for several days, or may be frozen).
  • Cook steaks to your liking, and let rest 2-3 minutes before serving.
  • Slice the butter into thick rounds, set one on top of each grilled steak and serve.
  • Great with jacket potatoes and a fresh garden salad.
  • Note: Recipe makes enough butter for 2 steaks, but may easily be doubled or tripled etc. to suit.

Nutrition Facts : Calories 207.3, Fat 23.2, SaturatedFat 14.6, Cholesterol 61, Sodium 219.4, Carbohydrate 0.6, Fiber 0.2, Sugar 0.2, Protein 0.5

PAN-FRIED SHELL STEAK



Pan-Fried Shell Steak image

To get the perfect sear, make sure to heat the skillet well before adding the shell steaks, and wait until they release easily from the bottom of the skillet before flipping them.

Yield serves 4

Number Of Ingredients 5

4 shell steaks (each 8 ounces and 3/4 inch thick)
Coarse salt and freshly ground pepper
1 tablespoon unsalted butter
1/2 cup water
Watercress, for garnish

Steps:

  • Pat dry steaks with paper towels. Season on both sides with salt and pepper. Heat a large skillet over high; melt butter, swirling to coat bottom of pan. Working in two batches, cook steaks 7 to 8 minutes for medium-rare, turning once. Transfer steaks to plates.
  • Remove skillet from heat; add the water and scrape up browned bits from bottom of skillet with a wooden spoon. Season pan sauce with salt and pepper. Strain through a fine sieve, if desired, discarding solids. Serve steaks with sauce spooned over top. Garnish with watercress.
  • It's quick work to make a sauce by adding liquid to the pan and scraping up the flavorful bits from the bottom of the hot skillet. If desired, use wine (red or white) or broth in place of water.

STEAK A LA MOUTARDE (STEAK WITH MUSTARD CREAM SAUCE)



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

Mustard is not just for hot dogs anymore. This steak is fast and easy to prepare and would go well with most any side dish. Once the mustard has been added, do not allow to boil or the sauce will become unpleasant.

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

SHELL STEAKS WITH MUSTARD BUTTER



Shell Steaks With Mustard Butter image

Provided by Pierre Franey

Categories     dinner, main course

Time 25m

Yield 4 servings

Number Of Ingredients 10

4 boneless shell steaks, each about 1/2 inch thick
Salt to taste if desired
Freshly ground black pepper to taste
4 tablespoons butter at room temperature
2 teaspoons Dijon-style mustard
1/2 teaspoon Worcestershire sauce
2 teaspoons finely minced garlic
1 tablespoon finely chopped shallots
2 tablespoons finely chopped parsley
Sauteed potatoes with parsley as garnish (see recipe)

Steps:

  • Trim off all peripheral fat from the steaks. Sprinkle the steaks on both sides with salt and a generous grinding of black pepper.
  • Put the butter in the container of a food processor or electric blender and add the mustard, Worcestershire sauce, garlic, shallots, parsley, salt and pepper. Blend thoroughly.
  • Heat a heavy skillet (preferably black iron) until it is almost smoking.
  • Add one steak at a time and cook until almost blackened on one side, about 2 to 3 minutes. Turn and cook on the other side about 2 to 3 minutes. If your stove has a ventilating fan, it is best to turn it on because the steaks will smoke. When each steak is done, transfer it to a warm serving dish and spoon butter mixture all over the top.
  • Continue cooking until all the steaks are done.
  • Garnish each serving with a portion of the sauteed potatoes with parsley.

Nutrition Facts : @context http, Calories 824, UnsaturatedFat 28 grams, Carbohydrate 2 grams, Fat 63 grams, Fiber 1 gram, Protein 59 grams, SaturatedFat 28 grams, Sodium 756 milligrams, Sugar 0 grams, TransFat 0 grams

Related Topics