Wednesday, July 18, 2012

Sauteed Steak with Mustard Sauce

For me, the difference between a top of the line steakhouse and the steak I cook at home is the punch of flavor that comes from all the special sauces at the steakhouse. Well this recipe makes you feel like you are being treated to one of those special steaks. This mustard sauce combines the sweetness of the cognac and a bit of spice from the mustard for a unique taste. It is sure to impress any dinner guest! I served mine with Mashed Cauliflower for a truly delicious meal.

Recipe yields 4 servings

4 3/4 lb steaks (Porterhouse, Ribeye, T-bone - whatever you prefer)
Salt and pepper to taste
4 tbsp canola oil
1/2 cup heavy cream
1/2 cup cognac
2 tbsp Dijon mustard

Season steaks with salt and pepper on both sides. Heat a skillet on high. When pan is hot, add 1 tbsp of canola oil (If you can fit more than one piece of steak in your skillet at a time, add more oil. There should be roughly 1 tbsp of oil in the pan for each piece of steak.)

Add the steak and saute on medium-high for 2-3 minutes per side. (If you like your meat cooked more, your cooking time may be a bit longer.) Repeat the process until all steaks are cooked.

When steaks are done, place on a serving tray. Remove skillet from heat and add cognac while the pan is still hot. Use a spoon to scrape up all juices on the bottom of the pan. Return skillet to high heat and simmer until liquid is reduced by half. Add cream and continue to boil until liquid is again reduced by half.

Remove skillet from heat and add Dijon mustard. Mix well until combined. Pour sauce over steaks and put any extra into a serving bowl. Enjoy!