Steak With Stout Pan Sauce |
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Prep Time: 5 Minutes Cook Time: 14 Minutes |
Ready In: 19 Minutes Servings: 4 |
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We found this recipe from the January 2011 Bon Appetit to be easy for a weeknight and full of flavor. We served with Pan-Roasted Broccoli 155018, which we highly recommend. Ingredients:
5 teaspoons dijon mustard, divided |
2 (12 ounce) new york strip steaks |
2 teaspoons olive oil, divided |
1 tablespoon butter, room temperature |
2 teaspoons all-purpose flour |
1 large garlic clove, pressed |
1/2 cup low-salt beef broth |
1/2 cup beer (stout) |
1 tablespoon packed dark brown sugar |
1 tablespoon soy sauce |
Directions:
1. Spread 1 tsp mustard over steaks; sprinkle with salt and ground black pepper. Heat 1 tsp oil in large nonstick skillet over medium-high heat. Cook meat about 4 minutes per side for medium rare. Transfer to plate; tent with foil. Wipe out skillet.
2. Mash butter and flour in small bowl; set aside. Heat 1 tsp oil in same skillet over medium high heat. Add garlic; saute 15 to 20 seconds. Add broth; bring to boil. Whisk in stout, brown sugar, soy sauce, 3 tsp mustard, and butter mixture. Boil until reduced to 2/3 cup, 2 to 3 minutes.
3. Thinly slice steaks; divide among plates. Drizzle sauce over and serve.
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