Pan Sauteed Steaks With Garlic Mustard Sauce Recipes

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STEAKS WITH BALSAMIC-MUSTARD SAUCE



Steaks with Balsamic-Mustard Sauce image

Try this steak with our Rosemary Potatoes and Steamed Green Beans.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 15m

Number Of Ingredients 5

1 tablespoon olive oil
4 strip steaks (each 6 to 8 ounces and about 3/4 inch thick)
Coarse salt and ground pepper
1/2 cup balsamic vinegar
1/4 cup Dijon mustard

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.

Nutrition Facts : Calories 521 g, Fat 35 g, Protein 42 g

PAN STEAKS WITH GARLIC-MUSTARD SAUCE



Pan Steaks With Garlic-Mustard Sauce image

A great, easy recipe to make pans steaks with a yummy sauce. This is definitely good enough for company!

Provided by evelynathens

Categories     Steak

Time 25m

Yield 6 serving(s)

Number Of Ingredients 9

6 (6 ounce) boneless rib-eye steaks (1 inch thick)
1 1/2 teaspoons fresh coarse ground black pepper
2 tablespoons olive oil
3 tablespoons minced garlic
1/2 cup dry red wine
1/2 cup canned beef broth
4 teaspoons country-style dijon mustard
5 tablespoons butter, cut into pieces
3 tablespoons minced fresh parsley

Steps:

  • Season steaks on both sides with salt.
  • Rub pepper into both sides of each steak.
  • Divide oil between 2 large skillets and heat over medium-high heat.
  • Add 3 steaks to each skillet and cook to desired doneness, about 3 ½ minutes per side for medium-rare.
  • Transfer to a platter.
  • Tent with foil to keep warm.
  • Divide garlic between skillets; saute 30 seconds.
  • Divide wine between skillets; boil until reduced by half, stirring up any browned bits, about 1 minute.
  • Combine contents of skillets in 1 skillet.
  • Add broth and mustard and whisk until blended.
  • Boil until slightly thickened, about 2 minutes.
  • Remove skillet from heat.
  • Add butter, one piece at a time, whisking each until melted before incorporating the next (make sure you do this OFF the heat).
  • Season with salt and pepper.
  • Spoon sauce over steaks.
  • Top with parsley.

Nutrition Facts : Calories 619.2, Fat 51.8, SaturatedFat 22.1, Cholesterol 141.1, Sodium 268.8, Carbohydrate 2.6, Fiber 0.4, Sugar 0.3, Protein 30.6

ROASTED GARLIC STUFFED STEAK WITH GARLIC MASHERS AND BALSAMIC CREAM SAUCE



Roasted Garlic Stuffed Steak with Garlic Mashers and Balsamic Cream Sauce image

I moved from the Midwest to California just as I started to get interested in the culinary arts. Ironically, I moved to Gilroy California: home of the Garlic Festival! Ever since, I have been incorporating garlic into nearly every dish! The following recipe I created one year when we had a bunch of hungry pilots who flew in just for the Garlic Festival. I thought I would make it an especially memorable culinary experience for them!

Provided by Food Network

Categories     main-dish

Number Of Ingredients 8

4 thick-cut NY steaks
3 bulbs, yes bulbs not cloves of GARLIC! (an extra bulb for the mashers)
1/4 cup olive oil
1 teaspoon sea salt
3 cups fresh spinach
1/4 cup sun-dried tomatoes in oil, diced
1 pound fresh brie cheese
1/4 cup fresh rosemary, minced

Steps:

  • Marinate the steaks overnight in olive oil, sea salt and fresh cracked pepper. You can utilize any fresh herbs you have in your garden or local market such as rosemary. Take the steaks out and let them rest about an hour before you start to work with them. In the meantime, fire up the oven to 350 degrees F. Take your garlic bulbs and slice them in half diagonally. Season with olive oil and sea salt. Roast on a pan in the oven for about 15 minutes or until the garlic is nice and golden brown and your house smells heavenly. Take out and set aside.
  • Heat your saute pan with some olive oil and throw in about 6 cloves of fresh chopped garlic when hot. Add spinach and saute until spinach is just wilted. Season with salt and pepper. Chop up the sun-dried tomatoes and toss with the spinach. When the spinach has cooled, throw in the brie and the roasted garlic. You can easily pull the roasted garlic from the 'husk' by using a toothpick to pull it out. Mix together very well!
  • Season with salt and pepper. You can also throw in a teaspoon or so of fresh rosemary at this point. Set aside. Take your steaks and cut a slit into the side of them, just as you would with stuffing pork chops. Carefully stuff the steaks with your roasted garlic stuffing. Throw those guys on the BBQ for about 3-4 minutes per side pending your guests preference. I serve these steaks over garlic mashers which I usually just throw in an extra bulb of garlic to roast when making the stuffing and mash it all up with some fresh potatoes, butter and cream. A little parsley to garnish.
  • For the sauce, take 4 tablespoons of butter and melt in a saucepan over low heat. Add about 6 cloves of fresh chopped garlic, 1/4 cup of cream and 4 tablespoons of good quality balsamic vinegar. Throw in a sprig of fresh rosemary and reduce the sauce by about 1/3. Take out the rosemary. To plate, place lean against a heap of the garlic mashers and drizzle the sauce around the plate and over the potatoes. Garnish with fresh rosemary. It is excellent to have a nice fresh loaf of bread to serve with this. I also BBQ up some fresh local corn on the grill to accompany this meal. It is a fairly easy and gourmet meal to prepare. You can even make the stuffing the night before. Enjoy! And long live garlic!!!

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.

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

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.

PAN SAUTEED STEAKS WITH GARLIC MUSTARD SAUCE



PAN SAUTEED STEAKS WITH GARLIC MUSTARD SAUCE image

Number Of Ingredients 9

6 6oz. Steaks of Choice (boneless rib-eye in original recipe)
1 1/2 tsp ground black pepper
2 tbp vegetable oil
3 tbp garlic, minced
1/2 cup dry red wine
1/2 cup beef broth
4 tsp dijon mustard
4 1/2 tbp butter, cut into 1 inch pieces
3 TBSP minced fresh parsley

Steps:

  • Season steaks on both sides with salt. Rub pepper into both sides of each steak. Divide oil between 2 heavy large skillets and heat over medium high heat. Add 3 steaks to each skillet and cook to desired doneness about 3-1/2 min per side for medium rare. Transfer to platter. Tent with foil to keep warm. Saute garlic 30 seconds. Add wine and boil until reduced by half, about 1 minute. Add broth and mustard to blend. Boil until thick, about 2 minutes. Add butter a little at a time while whisking to thicken. Add Parlsey. Spoon sauce over steaks and serve.

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