Pan Fried Steak with Mustard Pepper Sauce
Elevate your dinner game with this mouthwatering Pan Fried Steak with Mustard Pepper Sauce, featuring perfectly seared steak paired with a creamy, tangy sauce bursting with flavor. This easy yet elegant recipe starts with tender cuts like ribeye or filet mignon, seasoned simply with salt and freshly ground black pepper, then pan-fried to achieve a golden, caramelized crust. The crowning touch is the luxurious mustard pepper sauce, made with a blend of Dijon and whole-grain mustard, cracked black pepper, and a splash of beef stock for richness. Ready in just 30 minutes, this dish is perfect for a romantic dinner or special occasion, especially when served alongside roasted vegetables or velvety mashed potatoes. Garnished with fresh parsley, this recipe strikes the perfect balance of sophistication and comfort food charm.
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Recipe Information
Ingredients
- 2 pieces (6-8 ounces each) steak (ribeye, sirloin, or filet mignon)
- 1 teaspoon salt
- 1 teaspoon black pepper (freshly ground)
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 2 pieces garlic cloves (smashed)
- 0.5 cup heavy cream
- 1 tablespoon Dijon mustard
- 1 tablespoon whole-grain mustard
- 1 teaspoon cracked black pepper
- 0.25 cup beef stock
- 1 tablespoon fresh parsley (chopped, for garnish)
Instructions
Remove the steaks from the refrigerator 30 minutes before cooking to allow them to come to room temperature. Pat dry with paper towels.
Season both sides of the steaks generously with salt and freshly ground black pepper.
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat until shimmering.
Carefully place the steaks in the hot pan and cook for 3-4 minutes on each side for medium-rare, or adjust the cooking time based on your desired doneness.
In the last minute of cooking, add 1 tablespoon of butter and the smashed garlic cloves to the skillet. Tilt the pan and spoon the melted butter over the steaks to baste them for extra flavor.
Remove the steaks from the pan and transfer them to a plate. Cover loosely with foil and let them rest for 5-7 minutes.
To make the mustard pepper sauce, reduce the heat to medium. In the same skillet, pour in the beef stock and scrape up any browned bits from the bottom of the pan with a wooden spoon.
Stir in the heavy cream, Dijon mustard, whole-grain mustard, and cracked black pepper. Simmer the mixture for 2-3 minutes, stirring frequently, until the sauce thickens slightly.
Taste the sauce and adjust seasoning with additional salt or pepper if needed.
Return the rested steaks to the skillet for 1 minute to coat them lightly in the sauce. Alternatively, serve the sauce on the side for drizzling.
Garnish the steaks with freshly chopped parsley and serve immediately with your favorite sides, such as roasted vegetables or mashed potatoes.
Nutrition Facts
Calories |
1812 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 154.1 g | 198% | |
| Saturated Fat | 65.4 g | 327% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 391 mg | 130% | |
| Sodium | 3287 mg | 143% | |
| Total Carbohydrate | 3.9 g | 1% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 0.3 g | ||
| Protein | 81.9 g | 164% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 78 mg | 6% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 918 mg | 20% | |
*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.
