Pan Fried Steak With Mustard Pepper Sauce Recipes

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FRIED MUSTARD CUBED STEAKS

Fried Mustard Cubed Steaks are a cinch to make but look like you fussed, writes Lori Shepherd of Warsaw, Indiana. "Instead of Dijon, you can use regular mustard, hot-and-spicy mustard or your favorite variety."

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 7



Fried Mustard Cubed Steaks image

Steps:

  • In a large resealable bag, combine mustard and water; add steaks. Seal bag and turn to coat; let stand for 10 minutes. Drain steaks, discarding marinade. , In a shallow bowl, combine the flour, salt and pepper. Dip steaks in flour mixture. In an electric skillet, heat 1/4 in. oil to 375°. , Fry steaks, in batches, until crisp and lightly browned, 3-4 minutes on each side.

Nutrition Facts : Calories 368 calories, Fat 7g fat (2g saturated fat), Cholesterol 85mg cholesterol, Sodium 813mg sodium, Carbohydrate 34g carbohydrate (1g sugars, Fiber 1g fiber), Protein 40g protein.

1 jar (10 ounces) Dijon mustard
1-1/4 cups water
6 beef cube steaks (1/3 pound each)
2 cups all-purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper
Oil for frying

ONE-SKILLET STEAK AND SPRING VEG WITH SPICY MUSTARD

This mustard sauce is meant to have some zing, but if you want less heat, swap smoked paprika for the cayenne.

Provided by Claire Saffitz

Categories     Bon Appétit     Steak     Asparagus     Pea     Dinner     Spring     One-Pot Meal     Beef     Garlic     Wheat/Gluten-Free

Yield 4 servings

Number Of Ingredients 11



One-Skillet Steak and Spring Veg with Spicy Mustard image

Steps:

  • Season steak all over with salt and pepper. Whisk grated garlic, mustard, vinegar, honey, cayenne, 1/3 cup oil, and 1 Tbsp. water in a medium bowl to combine; season spicy mustard with salt and pepper.
  • Heat a dry medium skillet, preferably cast iron, over medium-high. Rub steak all over with 1 Tbsp. oil and cook, turning every 2 minutes or so and making sure to get color on the fat cap, until medium-rare (an instant-read thermometer inserted into the center will register 120°F), about 10 minutes. Transfer steak to a plate to rest. Pour off oil from skillet, leaving crispy bits behind.
  • Heat remaining 2 Tbsp. oil in same skillet over low. Add sliced garlic and all but about 2 Tbsp. scallions (save those for serving) and cook, stirring often, until translucent and softened, about 3 minutes. Add peas and a splash of water and cook, stirring and mashing to break up slightly, until peas are tender, about 5 minutes. Add asparagus; season with salt and pepper. Cook, stirring often, until asparagus is just tender, about 5 minutes. Remove from heat.
  • Slice steak and shingle over vegetables in skillet. Drizzle some mustard sauce over steak and top with reserved scallions. Serve with remaining mustard sauce alongside.

1 pound boneless New York strip steak, patted dry
Kosher salt, freshly ground pepper
5 garlic cloves, 1 grated, 4 thinly sliced
1/3 cup Dijon mustard
1 tablespoon sherry vinegar or red wine vinegar
1 teaspoon honey
1-2 pinches cayenne pepper
1/3 cup plus 3 tablespoons olive oil
1 bunch scallions, thinly sliced, divided
1 (10-ounce) bag frozen peas
1 bunch asparagus, trimmed, cut into 1-inch pieces

PAN-FRIED STEAK WITH MARSALA SAUCE

A very fast and easy recipe for a delicious steak indoors with a superb sauce--my family loves this! Rib-eye steak can be substituted for the chuck steak.

Provided by MRSCAPIII

Categories     Meat and Poultry Recipes     Beef     Steaks

Time 25m

Yield 4

Number Of Ingredients 7



Pan-Fried Steak with Marsala Sauce image

Steps:

  • Heat a large, heavy skillet over high heat for 2 minutes, or until very hot. Season steaks with salt and pepper to taste.
  • Place steaks in hot skillet and immediately turn down the heat to medium high. Cook for 4 minutes. Turn steaks and cook for an additional 4 to 6 minutes, depending on your tastes. Remove steaks from skillet to a platter and cover with aluminum foil to keep warm.
  • Remove skillet from heat. Quickly saute the garlic for 1 to 2 minutes in the skillet using residual heat. Return skillet to medium low heat and add Marsala and chicken broth. Bring to a boil and reduce for 3 minutes.
  • Remove pan from heat and whisk in butter and rosemary. Serve sauce over steaks.

Nutrition Facts : Calories 365.6 calories, Carbohydrate 4.9 g, Cholesterol 128.5 mg, Fat 20.3 g, Fiber 0.1 g, Protein 31.1 g, SaturatedFat 10 g, Sodium 254.7 mg, Sugar 2.5 g

4 (8 ounce) beef chuck steaks, well trimmed
salt and pepper to taste
2 cloves garlic, crushed
½ cup Marsala wine
½ cup chicken broth
3 tablespoons butter
¼ teaspoon dried rosemary, crushed

PAN FRIED STEAK WITH MUSTARD-PEPPER SAUCE

Make and share this Pan Fried Steak with Mustard-Pepper Sauce recipe from Food.com.

Provided by Terri F.

Categories     Steak

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7



Pan Fried Steak with Mustard-Pepper Sauce image

Steps:

  • Sprinkle pepper on both sides of steaks and pat to rub in.
  • Place oil in medium skillet (non-stick is best) and heat over medium high heat until hot.
  • Add steaks, cook to desired doneness, turning once (about 6 to 12 minutes).
  • Add garlic, cook and stir 1 minute or until golden brown.
  • Add wine and broth, bring to a boil for 1 minute.
  • Remove steaks from skillet.
  • Whisk in mustard until sauce is well blended.
  • Serve sauce over steaks.

Nutrition Facts : Calories 317.3, Fat 22, SaturatedFat 8.5, Cholesterol 96.6, Sodium 175.1, Carbohydrate 2.2, Fiber 0.5, Sugar 0.2, Protein 22.9

4 (4 ounce) beef tenderloin steaks (or similar lean and tender cut of beef)
3 cloves garlic, minced
2 teaspoons black pepper, coarsely ground
1/3 cup dry red wine
1/3 cup beef broth
1 tablespoon Dijon mustard
1 teaspoon oil

PAN FRIED STEAK WITH SAUCE

My family loves this steak dish. It Reminds us of roast beef and gravy. It is very easy to vary this dish. (add your favourite mushrooms and sherry or dry red wine, or try substituting boneless rib steak or beef tenderloin for the sirloin and enjoy)

Provided by Baby Kato

Categories     Steak

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13



Pan Fried Steak with Sauce image

Steps:

  • Rub salt and pepper on both sides of steak.
  • In large pan melt butter and brown steak well on both sides.
  • (2-3 minutes per side-- do not cut down on browning time as this really contributes to the overall flavour of the dish) Remove steak and set aside.
  • Reduce heat to med-high add remaining butter, garlic, onion, mushrooms and thyme, (stir for 10 minutes) until mushrooms start to brown.
  • Add flour and cook for 1 minute.
  • Add in beef stock, milk and horseradish.
  • Reduce heat and simmer, stir for 5 minutes until sauce thickness.
  • Add steak and juice, simmer for 5 minutes.
  • Let steak rest for 5 minutes while you season the sauce with additional salt and pepper to taste.
  • Slice steak thinly across the grain, drizzle with sauce and sprinkle parsley on top.

Nutrition Facts : Calories 483.1, Fat 31.5, SaturatedFat 13.4, Cholesterol 127.2, Sodium 488.1, Carbohydrate 11.7, Fiber 1.4, Sugar 2.7, Protein 37.6

1/4 teaspoon sea salt
1/4 teaspoon fresh ground black pepper
1 lb sirloin steak
1 tablespoon butter
1/2 teaspoon garlic, minced
1 medium sweet onion, finely chopped
3 cups small brown button mushrooms, sliced
1/2 teaspoon thyme, dried
2 tablespoons flour
1 cup beef stock
1 cup milk
1 tablespoon prepared horseradish (or dijon mustard)
1/8 cup parsley, fresh chopped

SAUTEED STEAK WITH MUSTARD CREAM SAUCE

Provided by Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 6



Sauteed Steak with Mustard Cream Sauce image

Steps:

  • Cut excess fat from the steaks and make small incisions around the outside wherever there is a line of gristle (between the fat and the meat). This prevents curling. Over medium-high heat, bring the oil to the smoking point. Saute the steaks on one side for 2 minutes. Turn the steaks with tongs or a fork inserted close to the rim of the fat, and saute 2 to 3 minutes. Immediately remove the steaks to a warm platter and season with salt and pepper. Cover loosely with foil while making the sauce. Discard any fat in the pan. Add the cognac and scrape up the coagulated juices. Add the cream and reduce by 1/2. Stir in the mustard and pour the sauce over the steak.

2 steaks, 1 to 1 1/2 pounds each
2 tablespoons canola oil
Salt and pepper
8 tablespoons Cognac
8 tablespoons heavy cream
4 tablespoons Dijon mustard

PAN FRIED PEPPER STEAK

Provided by Chef Neil Perry

Categories     Milk/Cream     Beef     Steak     Spice     Brandy     Pan-Fry     Shallot

Yield Serves 4

Number Of Ingredients 13



Pan Fried Pepper Steak image

Steps:

  • Method:
  • Heat 2 Tbs olive oil and the butter in a pan. When the butter starts to bubble,season the steaks liberally with salt and black pepper and add to pan. Reduce heat to medium. Turn steaks after about 4 minutes and cook a further 2 minutes on the other side, or cook to your liking. Remove steaks from pan.
  • Add the shallots and garlic to the same pan and cook until translucent. Add the brandy and brined peppercorns and allow the alcohol to burn off.
  • Add the stock, heat and maintain a simmer then return the steaks to the pan.
  • Add the cream and allow it to melt through. Finish with a squeeze of lemon.
  • To serve:
  • Place the iceberg lettuce quarters over 4 plates and dress with olive oil, a squeeze of lemon juice and sea salt.
  • Place a piece of steak over each and finish with the sauce.

Ingredients:
4 7-ounce sirloin or T-bone steaks
Sea salt and freshly ground back pepper, to season
3 tablespoons olive oil
1 tablespoon unsalted butter
4 small red eschallots, peeled and sliced
4 garlic cloves, peeled and minced
Splash of brandy
1 1/2 tablespoons canned (brined) green peppercorns
3 fluid ounces chicken stock or water
3 tablespoons double cream
1 lemon
1 very fresh iceberg lettuce, cut into quarters

PAN FRIED STEAKS WITH BALSAMIC GLAZE

I found this recipe on Internet. I used chopped red onions since I did not have shallots on hand. I love using balsamic vinegar and the glaze is really tasty.

Provided by LaLa Lola

Categories     Steak

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6



Pan Fried Steaks with Balsamic Glaze image

Steps:

  • Put coarse (Kosher) salt in iron skillet.
  • Heat skillet over high heat.
  • When salt begins to sizzle or jump, place steaks in pan.
  • Sear until crusty for about 3 minutes.
  • Turn steaks over and sear again for about 3-4 minutes (for rare).
  • Add another minute or two to desired doneness.
  • Remove steaks to platter; keep warm.
  • Add chopped onion to pan; stir for about 30 seconds.
  • Add balsamic vinegar; boil until reduced to about 2 tablespoons.
  • Add 3 Tbsps butter; swirl to melt.
  • Add black pepper.
  • Pour glaze over warm steaks and serve immediately.

Nutrition Facts : Calories 108.4, Fat 8.7, SaturatedFat 5.5, Cholesterol 22.9, Sodium 83.8, Carbohydrate 6.4, Fiber 0.2, Sugar 5.2, Protein 0.4

4 filet of beef, about 1 1/2 inch thick (or small steaks of your choice)
coarse salt (Kosher)
1/4 cup red onion, finely chopped
1/2 cup balsamic vinegar
fresh coarse ground black pepper
3 tablespoons butter

PAN-FRIED STEAK IN COGNAC-PEPPERCORN SAUCE

Provided by Mark Van Wye

Categories     Beef     Fry     Steak     Cognac/Armagnac     Fall     Bon Appétit     Brazil

Yield Makes 4 servings

Number Of Ingredients 8



Pan-Fried Steak in Cognac-Peppercorn Sauce image

Steps:

  • Melt 1 tablespoon butter in heavy medium saucepan over medium-high heat. Add shallots and sauté until beginning to brown, about 5 minutes. Add peppercorns and mash with back of fork. Add broth, Cognac, and cream and boil until sauce is thick enough to coat spoon, whisking occasionally, about 15 minutes. Set sauce aside.
  • Melt remaining 1 tablespoon butter with olive oil in heavy large skillet over medium-high heat. Sprinkle steak with salt and pepper. Add steak to skillet and sauté until brown and cooked to desired doneness, about 4 minutes per side for medium-rare. Transfer steak to cutting board. Add reserved sauce to same skillet and bring to boil, stirring to scrape up browned bits.
  • Slice steak thinly. Transfer steak to platter. Serve with sauce.

2 tablespoons (1/4 stick) unsalted butter
2 shallots, finely chopped
1 teaspoon drained green peppercorns in brine
2 cups low-salt chicken broth
1/2 cup Cognac or brandy
1/4 cup whipping cream
2 tablespoons olive oil
1 1 1/2-pound top sirloin steak (about 1 inch thick)

PAN-SEARED STRIP STEAK WITH MUSTARD CREAM SAUCE

Vermouth is used to deglaze the skillet the steak is cooked in, then enriched with cream to make an addictive pan sauce. A spoonful of Dijon mustard adds a subtle kick.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Number Of Ingredients 6



Pan-Seared Strip Steak with Mustard Cream Sauce image

Steps:

  • Steaks: Heat a 10-inch cast-iron skillet over medium-high until it is very hot but not smoking, about 2 minutes. Pat steaks dry with paper towel. Season steaks on both sides with salt and pepper. Add half the butter to the skillet and set one of the steaks directly on top. Repeat with remaining butter and steak. Without moving the steaks, sear until steaks release easily from pan and a golden brown crust has formed, about 4 minutes. Using tongs, turn steaks over and continue cooking until an instant-read thermometer reaches 115 to 120 degrees for rare, 125 degrees for medium-rare, and 135 to 140 degrees for medium. Transfer steaks to a warm plate to rest.
  • Sauce: Remove pan from heat and carefully pour in vermouth (it will spatter). Return skillet to heat. Deglaze pan, stirring up any browned bits with a wooden spoon, and cook until liquid is almost completely reduced, about 45 seconds. Add cream and any juices that have collected from steak; stir to combine. Stir in mustard; heat 15 seconds. Cook until sauce lightly coats the back of a spoon, about 10 seconds. Season with salt and pepper.
  • Place steaks on dinner plates and pour sauce over the top, dividing evenly, before serving.

2 boneless strip steaks, each 8 to 10 ounces and 1 inch thick, room temperature
Kosher salt and freshly ground pepper
2 tablespoons unsalted butter
1/4 cup vermouth or white wine
1/4 cup heavy cream
1 teaspoon Dijon mustard

PAN STEAKS WITH GARLIC-MUSTARD SAUCE

A great, easy recipe to make pans steaks with a yummy sauce. This is definitely good enough for company!

Provided by evelynathens

Categories     Steak

Time 25m

Yield 6 serving(s)

Number Of Ingredients 9



Pan Steaks With Garlic-Mustard Sauce image

Steps:

  • Season steaks on both sides with salt.
  • Rub pepper into both sides of each steak.
  • Divide oil between 2 large skillets and heat over medium-high heat.
  • Add 3 steaks to each skillet and cook to desired doneness, about 3 ½ minutes per side for medium-rare.
  • Transfer to a platter.
  • Tent with foil to keep warm.
  • Divide garlic between skillets; saute 30 seconds.
  • Divide wine between skillets; boil until reduced by half, stirring up any browned bits, about 1 minute.
  • Combine contents of skillets in 1 skillet.
  • Add broth and mustard and whisk until blended.
  • Boil until slightly thickened, about 2 minutes.
  • Remove skillet from heat.
  • Add butter, one piece at a time, whisking each until melted before incorporating the next (make sure you do this OFF the heat).
  • Season with salt and pepper.
  • Spoon sauce over steaks.
  • Top with parsley.

Nutrition Facts : Calories 619.2, Fat 51.8, SaturatedFat 22.1, Cholesterol 141.1, Sodium 268.8, Carbohydrate 2.6, Fiber 0.4, Sugar 0.3, Protein 30.6

6 (6 ounce) boneless rib-eye steaks (1 inch thick)
1 1/2 teaspoons fresh coarse ground black pepper
2 tablespoons olive oil
3 tablespoons minced garlic
1/2 cup dry red wine
1/2 cup canned beef broth
4 teaspoons country-style dijon mustard
5 tablespoons butter, cut into pieces
3 tablespoons minced fresh parsley

PAN FRIED STEAK WITH VEGETABLES

This has become a mainstay at my house. It evolved out of a recipe I saw on the Food Channel a while back. I've done this recipe with fish filets, chicken breast, lamb and a number of other things, and for some reason it's always worked. You just have to use an appropriate wine for your meat of choice, i.e. a nice fat Cabernet will work well for steak, but will gag and bury any white fish.

Provided by sdowswell

Categories     One Dish Meal

Time 20m

Yield 2 serving(s)

Number Of Ingredients 11



Pan Fried Steak With Vegetables image

Steps:

  • Pat 1-2 pinches of salt into each side of the steaks.
  • Heat a large sauté pan or iron skillet to medium high.
  • You'll want to avoid non-stick for this purpose and don't put any oil in the pan either, as we're going to want all those little bits that stick to the bottom of the pan for later.
  • Place steaks in pan and let sear.
  • DON'T YOU DARE POKE AT 'EM!
  • Cook on each side to desired doneness-- when they're just underdone, remove from skillet, place on plate, and stick that plate in a 200°F oven to keep warm, and to rest.
  • Heat olive oil in the same pan as you cooked your steaks inches.
  • Add your mushrooms, shallots, garlic and a pinch of salt and few grinds of pepper and sweat at medium until tender, stirring occasionally.
  • Raise heat to medium-high and add rosemary and asparagus and gently add red wine.
  • Cover and let sit for 5 minutes.
  • Uncover, and add tomato halves.
  • Keep stirring occasionally until liquids have reduced to a syrupy texture.
  • Squish 6-10 tomato halves with a fork (another reason to avoid non-stick pans for this) and add the butter in chunks randomly throughout the pan.
  • Reduce heat to minimum and let the butter melt.
  • Get the steaks out of the oven (carefully! that plate is gonna be hot!) and place one on each plate to be served.
  • Using tongs or a slotted spoon, divide veggies between the two plates.
  • Spoon some of that sauce over each plate, making sure to keep the portions equal (many arguments over 'who got more sauce' whenever we have this--trust me the extra care is warranted).
  • Garnish with some parsley or rosemary sprigs and serve.

2 steaks, i suggest a medallion cut sirloin
1/2 bunch asparagus, cleaned and woody stems removed
1 tablespoon fresh rosemary, chopped
2 cups cleaned and sliced mushrooms (portabello are nice but button or brown are good too)
1 cup red wine
2 shallots, chopped
1 garlic clove, minced
1 1/2-2 cups halved cherry tomatoes or 1 1/2-2 cups grape tomatoes
3 tablespoons butter
1 tablespoon olive oil
kosher salt and pepper

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From handletheheat.com


PAN FRIED BUTTER STEAK - THERESCIPES.INFO
Using tongs, turn the steak on its sides to render the white fat and sear the edges (1-minute per edge). Reduce heat to medium and immediately add 2 Tbsp butter, quartered garlic cloves and rosemary to the pan. Spoon the butter sauce over the steak, tilting the pan to get butter on your spoon.
From therecipes.info


PAN SEARED STRIP STEAK RECIPE WITH MUSTARD CREAM SAUCE - PBS FOOD
Ingredients; For searing steaks: 2 boneless strip steaks, each 8 to 10 ounces and 1 inch thick, room temperature ; Coarse salt and freshly ground pepper
From pbs.org


HOW TO PAN FRY A STEAK PERFECTLY - A STEP-BY-STEP RECIPE!
Flip the steak and repeat these steps. Once you've been cooking for 6 minutes, you can start to check the temperature of the meat. Depending on the desired doneness, the total time you may need to pan-fry will vary. Rare steaks are 125° and very red inside. Medium-rare steaks need to …
From sevensons.net


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