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Monday, September 21, 2015

Steak with Dijon Cream Pan Sauce

When I am grilling steaks in my (favorite) cast iron
 pan on the stovetop it's an opportunity to make
 a delicious pan sauce. Those wonderful browned 
bits and juices do not go to waste. They are 
used to make a simple pan sauce that adds 
great flavor to the steaks. 
I used a little
wine, cream, dijon, and tarragon.
 Sear the steaks without moving on the
first side for 3-4 minutes. Flip and cook
another 3-4 minutes.
Remove the steaks to a platter and
cover with foil to keep warm while you
make the pan sauce.
 I deglaze the pan with a little wine, stirring
to scrape up all the browned bits in the pan
for about 30 seconds.
Next I add a little cream, a dollop of Dijon,
salt, pepper and tarragon. It's a flavorful
combination that reminds me of my
favorite Bearnaise Sauce. It just takes a
few minutes to make.
 Whisk until smooth and thickened
for about 2-3 minutes.
 Spoon over the steaks.
 I made all four so we had leftover steak. We
sliced them for sandwiches at lunch the next day.
Good planning! 
 You can also use filet mignon or rib eye.
I think this sauce would be good with
pan grilled pork chops too.
 Cooked the way we like them; medium rare.
Make sure to swirl each piece in this
yummy sauce....so good! 

Steak with Dijon Cream Pan Sauce
1-1/2 lbs sirloin steak, 
 garlic salt, pepper
Olive oil
1/2 C white wine
1/4 C cream
1t Dijon mustard
1 t dried tarragon 
Pat dry the steaks and cut into 4 pieces. 
Rub with olive oil and sprinkle generously with
your choice of seasonings; garlic salt and pepper
 is fine. Heat a heavy skillet on medium high and
 add about 1 T of olive oil to coat the bottom of
the pan. Cook the steaks to desired doneness,
3-4 minutes for medium-rare. Do not move the
steaks until it's time to turn. This creates the sear
 and browns the outside. Check for color before
 turning, then flip and cook another 3-4 minutes.
 Remove to a platter, cover with foil to keep warm
 while you make the sauce.
 Add the wine to the pan and cook scraping up the 
browned bits for 30 seconds. Add the cream and
 the mustard and simmer for 1-2 minutes. Season
with salt and pepper, then stir in the tarragon. 
Spoon over the steaks.
Enjoy!
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3 comments:

  1. Rita May, I bet this would be awesome over Chicken Breasts too! My mouth is watering! Please come and share with us at Five Star Frugal this week? Love, Mimi xxx

    ReplyDelete
  2. Awesome!! Nice food at affordable price!!!nice blog and thanku for this chowringhee in satya niketan

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