Steak a La Moutarde Steak with Mustard Cream Sauce
Elevate your steak night with this irresistible Steak à la Moutarde, featuring perfectly seared ribeye or sirloin steaks smothered in a rich and creamy mustard sauce. This French-inspired dish balances the bold tanginess of Dijon mustard with the silky smoothness of heavy cream, enhanced by the subtle sweetness of sautéed shallots and a splash of white wine or cognac. Ready in just 30 minutes, this recipe is perfect for a date night or an elegant dinner at home. Garnish with freshly chopped parsley and serve alongside roasted potatoes or steamed vegetables for a restaurant-quality meal that’s surprisingly easy to make. Indulge in this classic steak recipe that’s as visually stunning as it is delicious!
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Recipe Information
Ingredients
- 2 pieces (about 8 ounces each) Ribeye or sirloin steaks
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 2 tablespoons Shallots, finely minced
- 1 clove Garlic, minced
- 0.25 cup Dry white wine or cognac
- 0.5 cup Heavy cream
- 2 tablespoons Dijon mustard
- 1 tablespoon Fresh parsley, chopped (optional, for garnish)
Instructions
Pat the steaks dry with a paper towel and season both sides with the salt and black pepper.
Heat a large skillet over medium-high heat. Add the olive oil and let it heat until shimmering.
Place the steaks in the skillet and sear for 3-4 minutes per side for medium-rare, or longer for desired doneness. Adjust cooking time based on steak thickness. Remove the steaks from the skillet and set them aside to rest on a plate, loosely covered with foil.
Reduce the heat to medium. Add the butter to the skillet and let it melt. Stir in the minced shallots and garlic. Cook for 2-3 minutes until softened and fragrant.
Deglaze the skillet by pouring in the white wine or cognac, scraping up any browned bits from the bottom of the pan. Let it simmer for 1-2 minutes to reduce slightly.
Stir in the heavy cream and Dijon mustard. Cook for another 3-4 minutes, stirring frequently, until the sauce thickens to coat the back of a spoon.
Taste the sauce and adjust seasoning with additional salt and pepper if needed.
Return the steaks to the skillet for 1-2 minutes to warm through, spooning the mustard cream sauce over the top.
Transfer the steaks to serving plates, pour the sauce over each steak, and garnish with fresh parsley if desired.
Serve immediately with your choice of side dishes, such as roasted potatoes or steamed vegetables.
Nutrition Facts
Calories |
1147 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.2 g | 128% | |
| Saturated Fat | 45.6 g | 228% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 273 mg | 91% | |
| Sodium | 1466 mg | 64% | |
| Total Carbohydrate | 3.4 g | 1% | |
| Dietary Fiber | 0.7 g | 3% | |
| Total Sugars | 0.7 g | ||
| Protein | 55.0 g | 110% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 43 mg | 3% | |
| Iron | 6.4 mg | 35% | |
| Potassium | 792 mg | 17% | |
*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.
