Steak with Whiskey-Mustard Sauce
Robust, earthy and rich, this sauce pairs well with assertive foods like beef, pork, poultry or vegetarian sausage.
Serve steaks on top of a bed of sauteed vegetables, like green beans, mushrooms and tomatoes, and drizzled with sauce.
Recipe from National Cooperative of Grocers
Prep time: 5 minutes
Cook time: 25 minutes
Calories per serving: 463
- Pat steak dry and sprinkle with salt, pepper and thyme.
- Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then sear steak, turning once, about 6-8 minutes total for medium-rare. Let steak rest on a platter, uncovered, 10 minutes.
- While steak rests, add shallot to skillet and cook, stirring, until softened, about 2 minutes. Add whiskey and carefully ignite with a long kitchen match (use caution; flames will shoot up). When flames die down, whisk in stock, sugar and mustard and boil until sauce is reduced to about 1/2 cup, about 6 minutes. Add meat juices from platter, then whisk in butter and parsley.