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Pan-Fried Steaks With Mustard Cream Sauce
Cooking the steaks bistro-style in a pan, rather than under the broiler or on the grill, generates drippings that form the basis of a creamy, slightly piquant sauce.
July 27, 20064
(8- to 10-ounce) sirloin steaks, 3/4- to 1-inch thick
Salt and fresh-ground black pepper, to taste
2 tablespoons unsalted butter
2 tablespoons vegetable oil
1/4 cup cognac
1/4 cup half-and-half
4 teaspoons Dijon-style mustard
Remove the steaks from the refrigerator 30 to 45 minutes prior to cooking. Pat dry with paper towels, and season with salt and pepper.Heat the butter and oil in a large cast-iron or heavy skillet over medium-high heat until hot but not smoking. Add the steaks and cook to the desired doneness, about 4 minutes per side for medium rare. (An instant-read thermometer inserted into the center of the meat should register 125 to 130 degrees for rare, 140 degrees for medium rare and 145 degrees for medium.) Transfer to a warm platter and cover loosely with aluminum foil.Remove the skillet from the heat and add the cognac. Using a wooden spoon, scrape up any flavorful bits that are stuck to the pan and stir 20 to 30 seconds, or until the liquid has reduced by half. Reduce the heat to medium and return the skillet to the stovetop. Using a whisk, add the cream, mustard, salt and pepper and simmer so that bubbles just break the surface, about 1 minute or until the sauce thickens. Stir in any meat juices from the warm platter. To serve, place each steak on a plate and spoon the sauce over it. Makes 4 servings.
Per serving: 494 calories, 58 percent calories from fat, 32 grams total fat, 13 grams saturated fat, 119 milligrams cholesterol, 2 grams carbohydrates, no fiber, 39 grams protein, 303 milligrams sodium.
Recipe adapted from The Bistros, Brasseries and Wine Bars of Paris (William Morrow, 2006), by Daniel Young.Copyright (c) 2006, South
Copyright (c) 2006, South Florida Sun-Sentinel
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