Steak with Mustard Cream Sauce

Steak with Mustard Cream Sauce

Serves: to serve 4

Prep Time: 2 Minutes

Cook Time: 20 Minutes

Ready In: 22 mins

1½ lb - sirloin steak about 2" (5cm) thick

3 tablespoons - French mustard

  - salt & pepper

2 oz - butter

¾ pint - double cream (heavy cream)

3 tablespoons - brandy

  1. Spread each side of the steak with 1 tablespoon of French mustard. Place the steak in a dish, cover and leave to stand for about 1 hour. Season to taste with salt and freshly-ground pepper.
  2. Melt the butter in a heavy-based frying pan, add the steak and seal both sides quickly over a high heat. Lower the heat and cook for a further 3-4 minutes on each side according to your taste (see table below). Transfer to a warmed serving dish and keep hot.
  3. Add the remaining tablespoon of mustard to the pan, along with half of the cream and a little more salt and pepper. Bring to just below boiling point (never boil cream!), add the brandy and stir well, then add the remaining cream and bring the sauce up to heat again. Slice the steak into serving portions and pour the sauce over. Garnish with a sprig of watercress if you want to impress!
    Cooking Times
    Based on a ¾" (2cm) thick steak
    Blue1½ minutes on each side
    Rare2½ minutes on each side
    Medium4 minutes on each side
    Well done6 minutes on each side
    Here's a handy guide to cooking steak