Beef Steak Dijon
Elevate your dinner game with this indulgent Beef Steak Dijon recipe, a perfect balance of tender, pan-seared steak and a luxuriously creamy Dijon mustard sauce. The dish features perfectly seasoned ribeye, sirloin, or filet mignon, cooked to your preferred level of doneness, then paired with a rich blend of shallots, garlic, dry white wine, heavy cream, and the tangy kick of Dijon mustard. This skillet recipe not only looks elegant but comes together in just 30 minutes, making it ideal for an elevated weeknight dinner or a special occasion meal. Garnished with fresh parsley and served with a generous drizzle of the velvety sauce, this steak dish is sure to impress both your palate and your guests.
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Recipe Information
Ingredients
- 2 pieces (8 ounces each) beef steak (ribeye, sirloin, or filet mignon)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium (finely chopped) shallot
- 2 cloves (minced) garlic
- 1 cup dry white wine (or beef stock for non-alcoholic version)
- 2 tablespoons Dijon mustard
- 1 cup heavy cream
- 1 tablespoon (chopped, for garnish) fresh parsley
Instructions
Pat the beef steaks dry with paper towels. Season both sides with salt and black pepper.
Heat a large skillet over medium-high heat. Add the olive oil and allow it to heat until shimmering.
Sear each steak in the hot skillet for 3-4 minutes per side for medium-rare, or adjust the time to your preferred doneness. Use a meat thermometer to check if needed (135°F for medium-rare, 145°F for medium).
Remove the steaks from the skillet and transfer to a plate. Tent loosely with aluminum foil to keep warm.
In the same skillet, reduce the heat to medium. Add the butter and let it melt.
Add the chopped shallot and cook for 2-3 minutes, stirring frequently, until softened.
Stir in the minced garlic and cook for 30 seconds until fragrant.
Deglaze the skillet by pouring in the white wine (or beef stock). Scrape up any browned bits from the bottom of the pan with a wooden spoon. Let it simmer for 2-3 minutes until reduced by half.
Lower the heat to medium-low and whisk in the Dijon mustard. Cook for 1 minute.
Gradually add the heavy cream, stirring constantly, and let the sauce simmer for 2-3 minutes until it thickens slightly.
Season the sauce with additional salt and pepper to taste, if necessary.
Return the steaks along with any juices on the plate into the skillet. Spoon some sauce over the steaks and warm them for 1-2 minutes, but do not overcook.
Transfer the steaks to serving plates and drizzle with the remaining Dijon cream sauce.
Garnish with freshly chopped parsley and serve immediately.
Nutrition Facts
Calories |
1337 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.6 g | 138% | |
| Saturated Fat | 50.3 g | 251% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 286 mg | 95% | |
| Sodium | 1452 mg | 63% | |
| Total Carbohydrate | 9.2 g | 3% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 3.2 g | ||
| Protein | 46.5 g | 93% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 55 mg | 4% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 624 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
