Steak with Stout Pan Sauce |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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The product: Stout (like Guinness) is a rich, dark British beer that's full of flavor. The payoff: Restaurant-caliber pan sauce. 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 stout |
1 tablespoon (packed) dark brown sugar |
1 tablespoon soy sauce |
Directions:
1. Spread 1 teaspoon mustard over steaks; sprinkle with salt and ground black pepper. Heat 1 teaspoon 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 teaspoon oil in same skillet over medium-high heat. Add garlic; sauté 15 to 20 seconds. Add broth; bring to boil. Whisk in stout, brown sugar, soy sauce, 3 teaspoons 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.
4. Per serving: 376 calories, 17 g fat, 0 g fiber Nutritional analysis provided by Bon Appétit
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