The French language makes foods sound so fancy and expensive. Case in point, moutarde, the French word for the pedestrian condiment that adorns hot dogs and pretzels in the US: mustard. Not that mustard can’t be elevated to create dishes like Steak a la Moutarde and Pollet (chicken) a la Moutarde! Mustard is the inspiration for this rich, velvety sauce with cream and butter, a sauce so good with steak that it makes this pan fried dish exquisite.
Steak a La Moutarde – Pan fried Steak with Mustard Sauce
- Cast iron pan
- 4 Flat iron or ribeye steaks, 8-10 oz each
- Kosher salt and freshly ground black pepper
- 1 tbsp Unsalted butter
- 1 tbsp Peanut oil (or canola or vegetable oil)
- 5 tbsp Cognac or brandy
- ¼ cup Heavy cream
- 2 tbsp Dijon mustard (smooth or grainy)
- 1 tbsp Flat leaf parsley, minced
- Cook Steak – Heat skillet with butter and oil over medium-high heat. Season steaks with salt and pepper and add to pan to cook, turning once, until browned, about 6-8 minutes total for medium rare depending on thickness. Remove pan from heat. Transfer steaks to serving plates.
- Prepare Sauce – Pour out all but 1 tbsp of the fat. Add ¾ of the cognac and deglaze by scraping up browned bits from bottom of skillet. Return skillet to medium-high heat and cook for 20 seconds. Add cream and mustard, season, and cook, stirring, until sauce comes together. Stir in remaining cognac.
- Serve – Plate steaks and pour sauce over. Garnish with parsley and more ground pepper. Serve with pomme frites and a green vegetable.