Steak with Creamed Mustard Sauce (Steak a la Moutarde)

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

This dish can be found served at many a bistro and brasserie throughout France. The assertive mustard sauce is softened by a little cream and perfectly cooked steak. It is often served with pomme frites (thin French fries) or mashed potatoes to soak-up the flavorful juices leaking from the steak along with the mustard-cream sauce. A green vegetable, nice red wine, and crusty baguette will transport diners directly to a small Parisian bistro for the night.
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Course: Lunch, Main Course
Cuisine: French, Parisian
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4
Author: My Hungry Traveler

Equipment

  • Cast iron pan

Ingredients

  • 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

Instructions

  • 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.

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