Preparation Info

Pan Seared Steaks with Mustard Cream Sauce

Made With Our

Horseradish Mustard

Base $6.50
Item: 120804



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



  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.