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.
463 calories, 29 g. fat, 93 mg. cholesterol, 291 mg. sodium, 6 g. carbohydrate, 1 g. fiber, 25 g. protein