22 mins
Steak with Mustard Cream Sauce
Recipe by Graham
So you want to impress your friends with your culinary skills eh? Well here's a way to cook and present the most delicious steak slices you could possibly imagine. Steak with Mustard Cream Sauce is stunningly simple but shamelessly decadent!. Serve with French Fried Potatoes or, for special effect Potatoes with Cheese and Bacon
Steak with Béarnaise Sauce 
Steamed Rice Ingredients for Steak with Mustard Cream Sauce
Currently displaying quantities in US Imperial Measurements
How to Cook Steak with Mustard Cream Sauce
- 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.
- 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.
- 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 Blue 1½ minutes on each side Rare 2½ minutes on each side Medium 4 minutes on each side Well done 6 minutes on each side Here's a handy guide to cooking steak
GRAHAM'S HOT TIP:
If you have mustard that you do not often use or, indeed, a mustard pot without a lid), to avoid it drying out or developing a nasty 'crust', place a slice of lemon on the top. It will keep the mustard perfectly fresh.
Malbec like Les Hauts de Saint-Georges. Malbec-based wines are at their best as a match to grilled or stewed steak.Reviews of Steak with Mustard Cream Sauce
 July 30 2014I tried this recipe last night and my husband & I both enjoyed it so much. The sauce has so much flavor even though it's just a few ingredients. I used 1/2 and 1/2 instead of full cream and it was still a bit thick for me, so I'll probably add a little bit of water to make the sauce thinner next time. I pan seared the filet mignon on the pan and finished them in the oven and they were very nice & juicy. I served them with wild mushrooms! Delicious! Savannah (2 reviews) |
January 14 2014 I made this last night, it was amazing. It wasn't planned but I had the ingredients and just went for it. Next time, I'd use 1/2 the mustard, the taste overtakes the sauce a bit... just to tone it down a notch. kaylawilliams (3 reviews) |
 May 28 2013This is one of my favorite sauces but I always add chopped shallots. Super delicious, it's rich (I served it with potato galette and roasted carrots and a 1989 Bordeaux), but if you are sitting in some city other than Paris and want to transport yourself to the 7th arrondissement, this is a sure fire way to get you there with minimal effort! Maria (5 reviews) |
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