Steak with Brandy and Mustard Sauce

Staff Writer
Steak with Brandy and Mustard Sauce
Steak with Brandy and Mustard Sauce
Wini Moranville

Steak with Brandy and Mustard Sauce

This classic French dish reminds me of something one might have ordered in the sort of elegant, old-school French restaurant of generations past. Consider it retro-romantic, but like many great French classics, it is so worth revisiting. While I don't see a lot of Worcestershire in France, their grocery stores do stock it, and I've found that this touch adds much depth to the sauce.

4
Servings
538
Calories Per Serving
Deliver Ingredients

Ingredients

  • Four 6-ounce, 1-inch-thick top loin or tenderloin steaks
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons unsalted butter
  • 1/4 cup finely chopped shallot
  • 1/2 cup low-sodium beef broth
  • 1/2 cup brandy
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 2 tablespoons fresh parsley leaves

Directions

Season both sides of the steaks with salt and pepper, to taste. In a large skillet, melt 1 tablespoon of the butter over medium-high heat. Add the steaks and cook, turning as needed, to the desired doneness (10-12 minutes for medium-rare).

Reduce heat as necessary if the meat browns too quickly. Transfer the steaks to a platter and cover with foil to keep warm. Add the shallot to the skillet and sauté briefly until translucent. Remove the pan from heat and add the broth and brandy, taking care not to let the liquid splatter.

Return the pan to the stove and bring to a boil over high heat, stirring with a whisk to loosen any browned bits from the bottom of the pan. Boil until the liquid is reduced to 1/3 cup, about 2-3 minutes depending on the stove and the pan size.

Whisk in the mustard and Worcestershire sauce. Then, whisk in the remaining butter. Season with additional salt and pepper, to taste. Arrange the steaks on 4 dinner plates, spoon the sauce over the steaks, top with the parsley, and serve.

Steak Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Steak Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.

Nutritional Facts

Total Fat
35g
55%
Sugar
1g
N/A
Saturated Fat
16g
78%
Cholesterol
156mg
52%
Protein
34g
68%
Carbs
3g
1%
Vitamin A
57µg
6%
Vitamin B12
2µg
30%
Vitamin B6
0.9mg
47%
Vitamin C
4mg
6%
Vitamin D
0.1µg
N/A
Vitamin E
0.9mg
4.4%
Vitamin K
36µg
45%
Calcium
59mg
6%
Fiber
0.7g
2.9%
Folate (food)
26µg
N/A
Folate equivalent (total)
26µg
6%
Iron
3mg
16%
Magnesium
42mg
10%
Monounsaturated
14g
N/A
Niacin (B3)
11mg
54%
Phosphorus
317mg
45%
Polyunsaturated
1g
N/A
Potassium
629mg
18%
Riboflavin (B2)
0.2mg
10.5%
Sodium
588mg
24%
Thiamin (B1)
0.1mg
7.6%
Trans
0.2g
N/A
Zinc
6mg
40%

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