Sauteed Steak with Mustard Cream Sauce – a delicious recipe with each, canola oil, Salt, Cognac, heavy cream, mustard. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Cut excess fat from the steaks and make small incisions around the outside wherever there is a line of gristle (between the fat and the meat).
2
This prevents curling.
3
Over medium-high heat, bring the oil to the smoking point.
4
Saute the steaks on one side for 2 minutes.
5
Turn the steaks with tongs or a fork inserted close to the rim of the fat, and saute 2 to 3 minutes.
6
Immediately remove the steaks to a warm platter and season with salt and pepper.
7
Cover loosely with foil while making the sauce.
8
Discard any fat in the pan.
9
Add the cognac and scrape up the coagulated juices.
10
Add the cream and reduce by 1/2.
11
Stir in the mustard and pour the sauce over the steak.
315
kcal
Calories
28
g
Fat
2
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 2 steaks, 1 to 1 1/2 pounds each, 2 tablespoons canola oil, Salt and pepper, 8 tablespoons Cognac, and more.
Yes, Sauteed Steak with Mustard Cream Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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