CREAMY DIJON MUSTARD SAUCE FOR STEAK RECIPES
PAVÉS DU MAIL ( PAN-FRIED STEAKS WITH MUSTARD CREAM SAUCE ...
TRADITIONAL FRENCH RECIPE: The crispy bits and juices left in a skillet after frying steaks make a delicious base for a creamy, cognac-laced pan sauce. After frying these steaks, the pan drippings make an excellent base for a cognac-laced mustard cream sauce.
Provided by Uncut Recipes
Total Time 1 hours
Prep Time 15 minutes
Cook Time 45 minutes
Yield 4 servings
Number Of Ingredients 9
Steps:
- 01 - Season the Steaks with Salt and Pepper. 02 - Heat the Butter and Oil in skillet over medium heat. 03 - Turn the heat to medium-heat and add the Steaks. Cook, turning once. 6 minutes for medium rare. 04 - Remove the pan from the heat and transfer the Steaks to 4 warm plates, saving in a glass just about 1 tablespoon of fat juice in the skillet. 05 - Add almost all ( but one spoon ) of the Cognac to the pan and stir, scraping browned bits from the bottom. Turn the heat back on to Medium-high and cook for about 25 minutes. 06 - Pour in Heavy Cream and Dijon Mustard. 07 - Season with Salt and Black Pepper and cook, stirring vigorously, until sauce just comes together. 08 - Stir in remaining Cognac and stir to combine. 09 - Pour the Sauce over the Steaks. 10 - Serve the Steaks garnished with Parsley and Black Pepper.
Nutrition Facts : ServingSize 1 portion, Calories 310 cal, FatContent 29 g
STEAK MUSTARD DIP RECIPE - FOOD.COM
I made this sauce after going to a Teppan style Japanese restaurant. It was very good with the steak portion of the meal. I use this dip with all my steak meals.
Total Time 5 minutes
Prep Time 5 minutes
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Combine soy sacue, vinegar, mustard,& hot pepper sauce.
- Whisk in mayonaise& sour cream.
- Refrigerate for at least 30 minutes.
- Will keep for about a week.
- Serve as a dip for steak.
Nutrition Facts : Calories 21.1, FatContent 1.3, SaturatedFatContent 0.7, CholesterolContent 3.1, SodiumContent 558.2, CarbohydrateContent 0.9, FiberContent 0.2, SugarContent 0.4, ProteinContent 1.2
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