|
Wolfgang Puck Recipe Contest Course Main Ingredient Cuisine Specialty Cooking |
|
Steak with Mustard Cream Sauce
|
|
||||||
The sauce that is paired with this steak is very versitile-- It can be used with chicken or pork. 20 minutes 6 servings Ingredients 3 T Unsalted Butter 2 T Extra Virgin Olive Oil 6 Filet Mignonseasoned to your taste White Wine to deglaze pan 4 T Gourmet Full Grain Mustard 1 C Heavy Cream *Half and Half may be subsituted to lower fat* Directions 1. Melt butter and heat olive oil and coat bottom of 10 in skillet..2. Once the skillet is hot, add your 6 filet mignons, be careful not to crowd the steaks...3. Cook the steaks for 3-5 minutes per side until the meat is almost done to your taste...4. remove the meat from the pan and set aside...5. add the wine scraping the meat bits from the bottom of the pan...6. add the mustard and mix it with the deglazed particles...7. rub the mustard around the pan until the mustard gets darker in color about 1 minute... 8. slowly wisk in the cream and continue to wisk until the mixture comes together and begins to thicken... 9. add the steaks back in to the mixture and finish cooking to your preference... 10. serve
|
|
||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
