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Pan Seared Steaks with Mustard Cream Sauce View Larger

Pan Seared Steaks with Mustard Cream Sauce

Ingredients:

  • 4 rib-eye or New York strip steaks each about 1 inch thick (8-10 oz each)
  • 2 tablespoons vegetable oil
  • salt and freshly ground pepper to taste
  • 1 cup low-sodium chicken broth
  • 1/4 cup Stonewall Kitchen Horseradish Mustard
  • 1/4 cup heavy whipping cream
  • 3 tablespoons minced green onion, including green tops

Directions:

  1. Pat steaks dry with paper towels. Rub both sides with vegetable oil and season with salt and pepper.
  2. Heat large heavy bottomed skillet over medium-high heat. Place steaks, without crowding, in skillet. Sear 3-4 minutes or until meat develops and even rich brown crust. Turn steaks over and continue to cook 3-4 minutes longer for medium rare.
  3. Transfer to plate and let sit 5 minutes.
  4. Meanwhile, pour broth into skillet; stirring to scrape up browned bits. Bring to a boil and reduce by half, 4-5 minutes. Stir in mustard and cream, bring to a boil and stir until thickened, about 3-4 minutes.
  5. Place steaks on serving plates and drizzle with mustard sauce, pass remaining sauce. Sprinkle green onion over and serve immediately.

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Horseradish Mustard
Horseradish Mustard Item: 120804 $6.50