Beef Steaks with Mustard-Bourbon Sauce
Impress your dinner guests with this elegant, yet simple-to-prepare, beef steak entrée featuring a rich and creamy Dijon mustard and bourbon pan sauce.
2 beef shoulder top blade steaks (flat iron) (about 8 ounces each)
1/2 teaspoon ground black pepper
1/2 cup whipping cream
1/4 cup Dijon mustard
2 tablespoons bourbon
1 tablespoon finely chopped fresh chives or green onions
- Press pepper evenly onto beef steaks.
- Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook 11 to 14 minutes for medium rare (145°F | 60°C) to medium (160°F | 70°C) doneness, turning occasionally. Remove steaks; keep warm.
- Combine cream, mustard and bourbon in small bowl. Add to skillet; cook and stir 1 to 2 minutes or until browned bits attached to bottom of skillet are dissolved. Season with salt, as desired.
- Carve steaks into slices; season with salt, as desired. Spoon sauce over steaks; sprinkle with chives.
Makes 4 servings.
Recipe and photograph provided courtesy of Cattlemen's Beef Board and National Cattlemen's Beef Association and Beef, It's What's For Dinner©