Best Pan Fried Steak With Mustard Pepper Sauce 1216670 Recipes

Pan Fried Steak with Mustard-Pepper Sauce image

Provided by Terri F.

Categories Steak

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

4 (4 ounce) beef tenderloin steaks (or similar lean and tender cut of beef)
3 cloves garlic, minced
2 teaspoons black pepper, coarsely ground
1/3 cup dry red wine
1/3 cup beef broth
1 tablespoon Dijon mustard
1 teaspoon oil

Steps:

Sprinkle pepper on both sides of steaks and pat to rub in.
Place oil in medium skillet (non-stick is best) and heat over medium high heat until hot.
Add steaks, cook to desired doneness, turning once (about 6 to 12 minutes).
Add garlic, cook and stir 1 minute or until golden brown.
Add wine and broth, bring to a boil for 1 minute.
Remove steaks from skillet.
Whisk in mustard until sauce is well blended.
Serve sauce over steaks.

Nutrition Facts : Calories 317.3, Fat 22, SaturatedFat 8.5, Cholesterol 96.6, Sodium 175.1, Carbohydrate 2.2, Fiber 0.5, Sugar 0.2, Protein 22.9

Simple Steak Sauce image

Provided by Martha Stewart

Time 5m

Yield Makes enough for 2 steaks

Number Of Ingredients 2

1/3 cup dry red wine or other liquid (such as white wine, Cognac, Armagnac, whiskey, vermouth, or vinegar)
2 tablespoons unsalted butter or other thickener (such as heavy cream, creamy cheese, or mustard)

Steps:

Once steaks are removed from skillet, return skillet to high heat. Add wine and simmer, scraping up browned bits from bottom of skillet, until reduced slightly.
Swirl in butter and simmer 1 minute more. To serve, drizzle over steaks.

Pan Steaks With Garlic-Mustard Sauce image

Provided by evelynathens

Categories Steak

Time 25m

Yield 6 serving(s)

Number Of Ingredients 9

6 (6 ounce) boneless rib-eye steaks (1 inch thick)
1 1/2 teaspoons fresh coarse ground black pepper
2 tablespoons olive oil
3 tablespoons minced garlic
1/2 cup dry red wine
1/2 cup canned beef broth
4 teaspoons country-style dijon mustard
5 tablespoons butter, cut into pieces
3 tablespoons minced fresh parsley

Steps:

Season steaks on both sides with salt.
Rub pepper into both sides of each steak.
Divide oil between 2 large skillets and heat over medium-high heat.
Add 3 steaks to each skillet and cook to desired doneness, about 3 ½ minutes per side for medium-rare.
Transfer to a platter.
Tent with foil to keep warm.
Divide garlic between skillets; saute 30 seconds.
Divide wine between skillets; boil until reduced by half, stirring up any browned bits, about 1 minute.
Combine contents of skillets in 1 skillet.
Add broth and mustard and whisk until blended.
Boil until slightly thickened, about 2 minutes.
Remove skillet from heat.
Add butter, one piece at a time, whisking each until melted before incorporating the next (make sure you do this OFF the heat).
Season with salt and pepper.
Spoon sauce over steaks.
Top with parsley.

Nutrition Facts : Calories 619.2, Fat 51.8, SaturatedFat 22.1, Cholesterol 141.1, Sodium 268.8, Carbohydrate 2.6, Fiber 0.4, Sugar 0.3, Protein 30.6

Pan Fried Pepper Steak image

Provided by Chef Neil Perry

Yield Serves 4

Number Of Ingredients 13

Ingredients:
4 7-ounce sirloin or T-bone steaks
Sea salt and freshly ground back pepper, to season
3 tablespoons olive oil
1 tablespoon unsalted butter
4 small red eschallots, peeled and sliced
4 garlic cloves, peeled and minced
Splash of brandy
1 1/2 tablespoons canned (brined) green peppercorns
3 fluid ounces chicken stock or water
3 tablespoons double cream
1 lemon
1 very fresh iceberg lettuce, cut into quarters

Steps:

Method:
Heat 2 Tbs olive oil and the butter in a pan. When the butter starts to bubble,season the steaks liberally with salt and black pepper and add to pan. Reduce heat to medium. Turn steaks after about 4 minutes and cook a further 2 minutes on the other side, or cook to your liking. Remove steaks from pan.
Add the shallots and garlic to the same pan and cook until translucent. Add the brandy and brined peppercorns and allow the alcohol to burn off.
Add the stock, heat and maintain a simmer then return the steaks to the pan.
Add the cream and allow it to melt through. Finish with a squeeze of lemon.
To serve:
Place the iceberg lettuce quarters over 4 plates and dress with olive oil, a squeeze of lemon juice and sea salt.
Place a piece of steak over each and finish with the sauce.