Mustard and Brandy Steaks
Elevate your steak night with these luxurious Mustard and Brandy Steaks—a decadent dish that pairs perfectly seared beef cuts like ribeye or filet mignon with an irresistibly creamy, tangy sauce. In this recipe, tender steaks are pan-seared to perfection, then bathed in a rich blend of Dijon mustard, brandy, heavy cream, and sautéed shallots for a burst of bold flavor. The silky sauce captures the savory essence of the pan drippings, while freshly chopped parsley adds a vibrant finishing touch. Ready in just 30 minutes, this recipe is ideal for an elegant dinner at home and pairs beautifully with roasted vegetables or buttery mashed potatoes. Bring steakhouse flavors into your kitchen with this indulgent yet simple recipe that’s sure to impress!
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Recipe Information
Ingredients
- 2 pieces (8 oz each) beef steaks (ribeye, sirloin, or filet mignon)
- 1 teaspoon salt
- 0.5 teaspoon black pepper (freshly ground)
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium shallot (finely minced)
- 2 cloves garlic (minced)
- 0.25 cup brandy (or cognac)
- 0.5 cup beef stock
- 0.5 cup heavy cream
- 1.5 tablespoons Dijon mustard
- 1 tablespoon fresh parsley (chopped, for garnish)
Instructions
Remove the steaks from the refrigerator and let them come to room temperature for 30 minutes before cooking.
Season both sides of the steaks with salt and freshly ground black pepper.
Heat a large skillet or cast-iron pan over medium-high heat and add the olive oil.
Once the oil is hot and shimmering, place the steaks in the pan and sear for 3-4 minutes per side, or until they reach the desired doneness (use a meat thermometer to check: 130°F for medium-rare, 140°F for medium, etc.).
Remove the steaks from the skillet and transfer them to a plate. Cover loosely with foil to rest.
In the same skillet, reduce the heat to medium and add the butter.
Once the butter is melted, add the minced shallot and garlic. Cook for 2-3 minutes until softened and fragrant, stirring frequently to avoid burning.
Carefully pour in the brandy (watch out for flames if using an open flame stove) and let it simmer for 1-2 minutes to cook off the alcohol.
Add the beef stock, stirring to deglaze the pan and scrape up any browned bits from the bottom.
Reduce the heat slightly and stir in the heavy cream and Dijon mustard. Let the sauce simmer and thicken for 3-5 minutes, stirring frequently.
Taste the sauce and adjust seasoning with additional salt or pepper if needed.
Return the steaks (along with any accumulated juices) to the skillet, spooning the sauce over them to coat. Heat for 1-2 minutes to warm through.
Transfer the steaks to serving plates, spoon additional sauce over the top, and garnish with chopped fresh parsley.
Serve immediately with your choice of sides, such as mashed potatoes, roasted vegetables, or a crisp green salad.
Nutrition Facts
Calories |
2225 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 176.3 g | 226% | |
| Saturated Fat | 76.5 g | 382% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 454 mg | 151% | |
| Sodium | 3540 mg | 154% | |
| Total Carbohydrate | 9.8 g | 4% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 1.5 g | ||
| Protein | 93.7 g | 187% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 82 mg | 6% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 1005 mg | 21% | |
*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.
