Lentrecote Steak With Mustard Sauce Recipes

STEAK A LA MOUTARDE (STEAK WITH MUSTARD CREAM SAUCE)

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.

L'ENTRECOTE, STEAK WITH MUSTARD SAUCE

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.

MUSTARD STEAK SAUCE

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!

PAN-SEARED STRIP STEAK WITH MUSTARD CREAM SAUCE

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.

MEAN MR. MUSTARD STEAK

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.

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

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!

STEAKS WITH BALSAMIC-MUSTARD SAUCE

Steps:

• Heat oil in a large skillet over high heat. Season steaks generously on both sides with salt and pepper; place in skillet. Cook, turning once, until browned, 2 to 3 minutes per side for medium-rare. Transfer to a plate; cover with foil.
• Add vinegar to skillet; boil until syrupy, 1 to 2 minutes. Remove from heat; whisk in mustard and any accumulated juices from steaks. Serve sauce with steaks.

BEEF TENDERLOIN STEAKS WITH MUSTARD-COGNAC SAUCE

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.

HONEY MUSTARD STEAK

Steps:

• Prepare an outdoor grill with an oiled rack set 6 inches from the coals. On a gas grill, set to medium heat.
• In a small bowl, combine the mustard, apple juice, cinnamon and honey. Brush one side of the steak with the sauce. Grill and turn, adding more sauce.
• Grill to desired doneness: 14 minutes for rare (140 degrees F or 60 degrees C), 20 minutes for medium (160 degrees F or 70 degrees C), or 26 minutes for well done (170 degrees F or 75 degrees C) and serve.