L Entrecote Steak With Mustard Sauce Recipes

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MUSTARD STEAK SAUCE



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!

BEEF TENDERLOIN STEAKS WITH MUSTARD-COGNAC SAUCE



Beef Tenderloin Steaks with Mustard-Cognac Sauce image

Provided by Alfred Portale

Categories     Garlic     Mustard     Sauté     Rosemary     Beef Tenderloin     Cognac/Armagnac     Thyme     Shallot     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 13

6 (7- to 8-ounce) beef tenderloin steaks (each about 1 1/2 inches thick)
Coarse kosher salt
Cracked black pepper
3 tablespoons canola oil
6 tablespoons (3/4 stick) chilled unsalted butter, divided
4 garlic cloves, peeled, smashed
2 fresh thyme sprigs
2 fresh rosemary sprigs
1 cup finely chopped shallots
1/2 cup Cognac or brandy
2 tablespoons tawny Port
3 cups low-salt chicken broth
2 tablespoons Dijon mustard

Steps:

  • Preheat oven to 250°F. Sprinkle steaks on all sides with salt and pepper. Heat oil in heavy large skillet over high heat. Add steaks and sear until brown, about 2 minutes per side. Reduce heat to medium-low. Add 3 tablespoons butter, garlic, thyme, and rosemary to skillet. Cook steaks to desired doneness, turning occasionally and basting with pan juices, about 12 minutes for medium-rare.
  • Transfer steaks to small rimmed baking sheet and keep warm in oven.
  • Pour contents of skillet into small bowl. Return 3 tablespoons drippings from bowl to same skillet and place over high heat. Add shallots and sauté 2 minutes. Add Cognac and Port and stir 1 minute, scraping up any browned bits. Add broth and boil until sauce is reduced to 1 cup, about 12 minutes. Whisk in Dijon mustard, then remaining 3 tablespoons cold butter, 1 tablespoon at a time. Season sauce to taste with salt and pepper. Set aside.
  • Arrange steaks on plates; whisk any accumulated juices from baking sheet into sauce. Spoon sauce over steaks and serve.

L'ENTRECOTE, STEAK WITH MUSTARD SAUCE



L'entrecote, Steak With Mustard Sauce image

15/4/10 - Finally got around to trying this but served the sauce over some porterhouse steak...the recipe as is was a little tart for me so I ended up adding a splash of cream to the sauce to mellow the flavours, which worked a treat...hubby was delighted with his steak dinner.

Provided by Mandy

Categories     Steak

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

1/2 cup water
2 tablespoons lemon juice
1/4 cup Dijon mustard or 1/4 cup tarragon mustard
25 g butter
1 tablespoon dried tarragon
750 g piece thick-cut rump steak
black pepper

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.

Nutrition Facts : Calories 431.6, Fat 28.4, SaturatedFat 12.2, Cholesterol 127.8, Sodium 311.6, Carbohydrate 2.5, Fiber 0.6, Sugar 0.6, Protein 39.8

SAUTEED STEAK WITH MUSTARD CREAM SAUCE



Sauteed Steak with Mustard Cream Sauce image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 6

2 steaks, 1 to 1 1/2 pounds each
2 tablespoons canola oil
Salt and pepper
8 tablespoons Cognac
8 tablespoons heavy cream
4 tablespoons Dijon mustard

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



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

Here's what you need: ribeye steak, kosher salt, black pepper, olive oil, unsalted butter, small shallot, capers in brine, dry white wine, dijon mustard, heavy cream, thinly sliced chive, potato, side salad

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!

SKIRT STEAK WITH MUSTARD SAUCE AS MADE BY KATANO KASAINE RECIPE BY TASTY



Skirt Steak With Mustard Sauce As Made By Katano Kasaine Recipe by Tasty image

Here's what you need: skirt steak, kosher salt, black pepper, olive oil, beef broth, dijon mustard, unsalted butter, capers in brine, rice, broccoli

Provided by Katie Aubin

Categories     Dinner

Yield 2 servings

Number Of Ingredients 10

1 lb skirt steak, room temperature
1 teaspoon kosher salt
1 teaspoon black pepper
1 ½ tablespoons olive oil
¼ cup beef broth
2 tablespoons dijon mustard
1 tablespoon unsalted butter
1 ½ tablespoons capers in brine
rice, cooked, for serving
broccoli, steamed, for serving

Steps:

  • Cut steak in half crosswise. Season with the salt and pepper.
  • Heat the olive oil in a nonstick or stainless steel pan over medium heat for 1 minute. Add 1 portion of steak and cook until a golden brown crust has formed, 4-5 minutes per side. Transfer the seared steak to a plate and repeat with the remaining portion of steak. If the pan is getting too dry, add a bit more olive oil. Let the steaks rest for 3 minutes.
  • After the steak has rested, transfer to a cutting board and pour any accumulated meat juices from the plate back into the pan and return to medium heat.
  • Add the beef broth and scrape up any brown bits from the bottom of the pan. Add the mustard and butter and stir until combined. Stir in the capers and cook until the sauce thickens slightly, 1-2 minutes.
  • Slice the steak into ¼-inch (6 mm) pieces and transfer to serving plates. Pour the sauce over the steak and serve with rice and broccoli.
  • Enjoy!

Nutrition Facts : Calories 597 calories, Carbohydrate 8 grams, Fat 32 grams, Fiber 0 grams, Protein 63 grams, Sugar 1 gram

BEEF TENDERLOINS WITH MUSTARD SAUCE



Beef Tenderloins with Mustard Sauce image

Serve the steaks with an assortment of red and green lettuces dressed with a simple vinaigrette.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Number Of Ingredients 8

4 tenderloin steaks, 4 ounces each
3 tablespoons coarsely ground black pepper, or to taste
2 shallots, minced
1 teaspoon olive oil
1/4 cup brandy
1 tablespoon Dijon mustard
1/3 cup heavy cream
Salt

Steps:

  • Preheat oven to 350 degrees. Coat steaks with pepper on both sides. Heat a cast-iron skillet over medium heat until very hot. Sear steaks for 5 minutes on each side, then transfer to oven to finish cooking, about 8 minutes for medium rare. Transfer to a plate to rest while you make the sauce.
  • In the same skillet that steaks were cooked in, cook shallots in oil over medium heat until translucent, 6 minutes. Add brandy, and cook, stirring constantly, until reduced to 1 tablespoon, 1 minute. Stir in mustard and cream. Bring to a simmer and season to taste with salt and pepper. Serve sauce alongside the steaks.

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

PAN-SEARED STRIP STEAK WITH MUSTARD CREAM SAUCE



Pan-Seared Strip Steak with Mustard Cream Sauce image

Vermouth is used to deglaze the skillet the steak is cooked in, then enriched with cream to make an addictive pan sauce. A spoonful of Dijon mustard adds a subtle kick.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Number Of Ingredients 6

2 boneless strip steaks, each 8 to 10 ounces and 1 inch thick, room temperature
Kosher salt and freshly ground pepper
2 tablespoons unsalted butter
1/4 cup vermouth or white wine
1/4 cup heavy cream
1 teaspoon Dijon mustard

Steps:

  • Steaks: Heat a 10-inch cast-iron skillet over medium-high until it is very hot but not smoking, about 2 minutes. Pat steaks dry with paper towel. Season steaks on both sides with salt and pepper. Add half the butter to the skillet and set one of the steaks directly on top. Repeat with remaining butter and steak. Without moving the steaks, sear until steaks release easily from pan and a golden brown crust has formed, about 4 minutes. Using tongs, turn steaks over and continue cooking until an instant-read thermometer reaches 115 to 120 degrees for rare, 125 degrees for medium-rare, and 135 to 140 degrees for medium. Transfer steaks to a warm plate to rest.
  • 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. Add cream and any juices that have collected from steak; stir to combine. Stir in mustard; heat 15 seconds. Cook until sauce lightly coats the back of a spoon, about 10 seconds. Season with salt and pepper.
  • Place steaks on dinner plates and pour sauce over the top, dividing evenly, before serving.

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