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

Cook Time: 10

Total Time: 15

Servings:

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

US Customary – Metric

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.