Pan Steaks with Garlic Mustard Sauce
Elevate your weeknight dinner with these luxurious Pan Steaks with Garlic Mustard Sauce, a dish that combines perfectly seared steaks with a rich, velvety sauce bursting with flavor. In just 30 minutes, turn basic ingredients like Dijon mustard, garlic, and heavy cream into a restaurant-quality meal right in your kitchen. Sizzling ribeye, strip steak, or filet mignon delivers tender, juicy bites, while a creamy, savory sauce infused with garlic and a touch of chicken stock enhances each mouthful. This easy recipe uses a single skillet for maximum flavor and minimal cleanup. Garnished with fresh parsley for a dash of color, these steaks with their luscious garlic mustard sauce are perfect for a special date night or an elegant dinner party. Serve alongside roasted vegetables or mashed potatoes for a meal that’s sure to impress.
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Recipe Information
Ingredients
- 2 pieces Steaks (ribeye, strip, or filet mignon)
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 3 cloves Garlic cloves, minced
- 2 tablespoons Dijon mustard
- 1 cup Heavy cream
- 1 cup Chicken stock
- 1 tablespoon Fresh parsley, chopped (optional for garnish)
Instructions
Season both sides of the steaks with salt and black pepper. Let the steaks sit at room temperature for about 10 minutes while you gather other ingredients.
Heat a large skillet over medium-high heat and add olive oil. Once the oil is hot and shimmering, carefully place the steaks into the pan.
Sear the steaks for 3-4 minutes on each side for medium-rare, or longer if you prefer a more well-done steak. Use tongs to sear the edges as well. Remove the steaks from the pan and let them rest on a plate, tented with foil.
Reduce the heat to medium and add the butter to the same skillet. Once the butter is melted, add the minced garlic and sauté for about 1 minute, stirring frequently to prevent burning.
Stir in the Dijon mustard and mix well with the garlic and butter.
Deglaze the pan by adding the chicken stock, scraping up any browned bits from the bottom of the pan using a wooden spoon. Let the mixture simmer for 2-3 minutes to reduce slightly.
Stir in the heavy cream, whisking to combine. Let the sauce simmer for another 2-3 minutes until it thickens to your desired consistency.
Taste the sauce and adjust the seasoning with additional salt and pepper, if necessary.
Return the steaks to the skillet, spooning some of the sauce over them. Let them warm through for 1-2 minutes.
Transfer the steaks to serving plates and spoon additional sauce over the top. Garnish with fresh parsley if desired. Serve immediately.
Nutrition Facts
Calories |
2784 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 237.6 g | 305% | |
| Saturated Fat | 106.4 g | 532% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 703 mg | 234% | |
| Sodium | 3502 mg | 152% | |
| Total Carbohydrate | 5.7 g | 2% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 1.1 g | ||
| Protein | 138.2 g | 276% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 101 mg | 8% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 1506 mg | 32% | |
*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.
