Steak With Mustard Cream Sauce. Mustard is not just for hot dogs anymore. This steak is fast and easy to prepare and would go well with most any side dish. Add the cream and mustard and whisk to a smooth sauce.

Pour over the sauce and scatter with parsley and more black pepper. This Top Sirloin Steak with Mustard Sauce recipe is my go-to dinner for busy weeknights when I'm craving red meat! The mustard sauce is a little tangy from the sour cream, creamy, but not too rich. You can cook Steak With Mustard Cream Sauce using 7 ingredients and 5 steps. Here is how you cook it.

Ingredients of Steak With Mustard Cream Sauce

You need 2 of Boneless strip Steaks ( room temperature).
It's of Coarse salt and ground pepper.
You need 1 tsp of Unsalted butter.
It's of For sauce.
You need 1/2 cup of Vermouth or white vine.
It's 2 tsp of Dijon mustard.
You need 1/4 cup of Heavy cream.

I love the way it tastes poured over the top sirloin, but it's also a killer topping for your green beans. Season steaks with salt and pepper. Add steaks and cook, turning once, until Add cream and mustard, season with salt and pepper, and cook, stirring vigorously, until sauce just comes together. Immediately remove the steaks to a warm platter and season with salt and pepper.

Steak With Mustard Cream Sauce instructions

Heat a cast iron over high until very hot but not smoking, about 2 minutes. Season the steaks with salt and pepper. Add half butter to the pan and set one of the steaks directly on top ..
Repeat with the remaining butter and steak. Do not move them until they are easily released from pan and golden brown crust has formed, about 2 minutes. Using tongs, hold steaks and sear both sides. Then turn steaks over and continue until no red color left and instant read thermometer reaches 125°F for medium-rare, or 140°F for medium. If didn't reach temperature, cover the pan and cook with its own steam.
Make sauce: Remove your steaks from pan and the pan from heat. Carefully pour in vermouth (it may spatter). Return skillet to heat. Deglaze pan, stirring up any browned bits with a wooden spoon. Cook until liquid almost completely reduced, about 50 sec. Stir in mustard and heat for 20 seconds..
Add the cream and any juices that have collected from steak and stir to combine. Cook until sauce lightly coats the back of a spoon. About 15 sec. Season with salt and pepper if you need ..
Place steaks on dinner plates and pour sauce over, dividing evenly..

Stir in the mustard and pour the sauce over the steak. Juicy steak is grilled to perfection and covered in a creamy pepper sauce. Rub the steaks with the remaining tablespoon of groundnut oil and season well. Steak with creamy mustard sauce and vegies. Filet Steaks with an Irish Whisky & Cream Pan Sauce.