Steak with Whiskey-Mustard Sauce
Robust, earthy and rich, this sauce pairs well with assertive foods like beef, pork, poultry or vegetarian sausage.
- 4 4-ounce steaks
- 1/2 teaspoon coarse salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon dried thyme
- 1 tablespoon olive oil
- 3 tablespoons finely chopped shallot
- 1/2 cup whiskey
- 1 cup chicken stock, or vegetarian chicken stock
- 1/2 teaspoon sugar
- 2 tablespoons whole-grain mustard
- 2 tablespoons unsalted butter
- 1/4 cup parsley leaves, chopped
- 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.
Serve steaks on top of a bed of sautéed vegetables, like the green beans, mushrooms and tomatoes pictured, and drizzled with sauce.
Tips & Notes
To make this sauce without steaks, just skip to the second step, and sauté the shallots in the olive oil, then proceed. Serve the sauce over chicken or sliced and seared seitan.
463 calories, 29 g. fat, 93 mg. cholesterol, 291 mg. sodium, 6 g. carbohydrate, 1 g. fiber, 25 g. protein