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Simple Steak with Mustard Sauce

Source of Recipe


The Seattle Times






List of Ingredients



• 2 to 4 rib-eye steaks, strip steaks or filets, about 1 inch thick
  
• 1/2 tsp salt
  
• 2 Tbsp butter
  
• 1 Tbsp vegetable oil
  
• 1 Tbsp European-style mustard
  
• 1/2 to 1 cup whipping cream
  
• 1 tsp freshly ground black pepper
  






Instructions



1. Sprinkle steaks with salt. Heat butter and vegetable oil in a wide skillet over medium-high heat. When the fat is hot, add steaks and turn heat to high. Cook about 4 minutes on each side and remove.
   
   
2. Adjust the heat as necessary while the steaks are cooking. The meat should get very brown, but the pan juices should not burn.
   
   
3. Drain excess fat from the pan by pouring, but not scraping. Return the pan to the stove and add mustard, 1/2 cup cream and pepper to pan. Stir to blend in the bits stuck to the bottom of the pan. Bring to a boil; add more cream if you think you'd like more sauce. Drain any accumulated juices from the steak into the skillet and stir. Return meat to skillet if you like your meat more well done.
   
   This tastes great with any kind of potato and sauteed mushrooms or Brussels sprouts (or saute them together). Add a salad or other green vegetable.
   
   Makes 4 servings.