Steak in a Mustard-Herbs Creamy Sauce

14 Reviews
100% would make this recipe again

A pan-seared steak, with herbs, mustard, and cream.

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Preparation : 5 min Cooking : 10 min
250 calories/serving

Ingredients

2 tbsp butter, unsalted 28 g
4 leaves fresh sage 1 g
1 sprig rosemary, fresh 5 g
1 clove garlic, minced
260 g beef strip loin, or rib eye
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
1 1/2 tbsp cream 15% 23 mL
1 tsp Dijon mustard 5 g
1 tbsp whisky 15 mL

Before you start

Preheat the oven to the lowest temperature to keep the steaks and the plates warm while cooking the sauce.

Method

  1. Melt the butter in a small saucepan over low heat. Add the sage leaves and sprigs of rosemary. Mince the garlic then add it to the saucepan. Let infuse a few minutes, until the butter becomes perfumed with the herbs aroma, paying attention not to let it burn. Filter the mixture using a sieve, pressing the solids to extract the butter. Put the perfumed butter in a skillet.
  2. Heat the butter over medium-high heat. Add the steaks and sear them 1-2 min per side, add salt and pepper, then remove the steaks from the skillet and set them aside on a warmed plate in the oven.
  3. In a small bowl, mix well the cream and mustard. Deglaze the skillet with the whisky, then add the cream-mustard mixture and cook 1 min over medium heat with stirring using a wooden spoon or spatula to scrape the bottom of the skillet. Put the steaks back into the skillet and cook 1-2 more min, turning them once. Transfer the steaks to the warmed plates, spoon the sauce over the top, and serve.

Nutrition Facts Table

per 1 serving (100 g)

Amount

% Daily Value

Calories

250

Fat

15 g

23 %

Saturated 8.3 g
+ Trans 0.6 g

45 %

Cholesterol

80 mg

Sodium

80 mg

3 %

Carbohydrate

2 g

1 %

Fibre

1 g

2 %

Sugars

0 g

Net Carbs

1 g

Protein

25 g

Vitamin A

9 %

Vitamin C

2 %

Calcium

4 %

Iron

18 %
More info

Claims

This recipe is :
Free  :
Sugar
Excellent source of  :
Niacin, Selenium, Vitamin B12, Zinc
Good source of  :
Iron, Phosphorus, Vitamin B6
Source of  :
Magnesium, Pantothenic Acid, Potassium, Vitamin A, Vitamin B1, Vitamin B2, Vitamin D, Vitamin K
Low  :
Sodium
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Vegetables 0
Meat and Alternatives 3
Fats 2
More info
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Reviews

14 Reviews (14 with rating only) 100% would make this recipe again

My Notes

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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