We had a lovely filet steak dinner tonight (I LOVE when filets are on sale). I pan seared and then oven roasted them so that I could make a mustard pan sauce I have been wanting to try. It was yummy.
Recipe
1 shallot, finely chopped
1/2 c. low sodium chicken stock
1 T coarse ground mustard
2 T heavy cream
salt and pepper to taste
Directions
After cooking the beef, remove from pan and let rest. In the pan over medium-high heat, add the shallot and saute until tender, about 1 minute. Add the stock. Whisk in the mustard and cream. Cook for 1-2 minutes until the sauce thickens slightly. Remove from heat and add salt and pepper to taste.
Recipe
1 shallot, finely chopped
1/2 c. low sodium chicken stock
1 T coarse ground mustard
2 T heavy cream
salt and pepper to taste
Directions
After cooking the beef, remove from pan and let rest. In the pan over medium-high heat, add the shallot and saute until tender, about 1 minute. Add the stock. Whisk in the mustard and cream. Cook for 1-2 minutes until the sauce thickens slightly. Remove from heat and add salt and pepper to taste.
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