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

4-ounce steaks
Coarse salt
1/2 teaspoon
Black pepper
1/2 teaspoon
Dried thyme
1/2 teaspoon
Olive oil
1 tablespoon
Shallot, finely chopped
3 tablespoons
1/2 cup
Chicken stock
1 cup
1/2 teaspoon
Whole grain mustard
2 tablespoons
Unsalted butter
2 tablespoons
Parsley leaves, chopped
1/4 cup

Prep time: 5 minutes

Cook time: 25 minutes

Servings: 4

Calories per serving: 463


  1. Pat steak dry and sprinkle with salt, pepper, and thyme.
  2. 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, for 10 minutes.
  3. While the 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 the platter, then whisk in butter and parsley.