Tuesday, October 08, 2024

Pan Seared Steak in Garlic Butter Mustard Sauce


© 2024 | http://angiesrecipes.blogspot.com




© 2024 | http://angiesrecipes.blogspot.com


An easy and delicious recipe for pan seared steak with a pan sauce made with shallot, garlic, fresh herbs, mustard and butter. It's buttery, restaurant-worthy and works with all cuts of steak.
Steak strips are first marinated with a mixture of soya sauce, olive oil, and choulula, then quickly seared in a skillet. The brown bits providing the basis for the most delish pan sauce ever.

 
Marinade
  • 500-600 g Ribeye steak, cut into strips
  • 4 Unsalted butter
  • 1 Shallot, peeled and finely chopped
  • 3 Garlic cloves, peeled and minced
  • 1/3 tsp Red chilli pepper flakes
  • 1 tbsp Dijon mustard
  • 1 tbsp Thyme leaves, chopped
  • 1 tbsp Chives, finely chopped
  • 120 ml Beef stock
  • 1 tbsp Fresh squeezed lemon juice
  • Salt and fresh cracked pepper, to taste
  • Fresh chopped parsley, for garnish
  • 3 tbsp Gluten-free soya sauce (I used Kikkoman)
  • 1 tbsp Olive oil
  • 1 tbsp Choulula (or sriracha or any hot sauce you prefer)
  • Fresh cracked black pepper, to taste
  1. In a bowl, combine soya sauce, olive oil, hot sauce, and pepper. Marinate steak strips with the mixture for at least 30 minutes.
  2. Melt 1 tablespoon of the butter in a large pan over medium-high heat. Season steak with salt and pepper and sear quickly, turning just once, until browned, 1–2 minutes. Transfer steak strips to a covered plate and set aside.
  3. Reduce heat to medium and cook shallot and garlic in the same pan, stirring occasionally, until shallot softened and fragrant, about 2 minutes. Add thyme, chives, chilli pepper flakes, lemon juice, mustard, and beef stock, using a wooden spoon to scrape up any browned bits. Cook, swirling the pan occasionally until the liquid is reduced by about half, about 5 minutes. Add remaining butter, swirling the skillet to melt. Season the sauce with salt and pepper.
  4. Return the steak to the pan, reheat quickly, and garnish with chopped parsley.

© 2024 | http://angiesrecipes.blogspot.com



© 2024 | http://angiesrecipes.blogspot.com





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26 comments:

  1. JoAnna 8/10/24 12:55

    Your dish looks very colorful and appetizing.

    All the best Angie. :)

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  2. ellie8/10/24 13:00

    Oh, I think I could eat it for breakfast. This looks amazing. So wonderful to see your recipe!

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  3. Caitlin'nMegan8/10/24 13:01

    Definitely pleasing to the eye. So great. I will definitely want to try this one.

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  4. DEZMOND8/10/24 13:22

    What is da difference betwen a shallot and an onion, deary, because I do not think we have shallots here and I see it mentioned often.

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    Replies
    1. Angie's Recipes8/10/24 13:32

      Shallots ain't so pungent..sweeter and milder, ideal for dressing and sauce.

      Delete
  5. Frank8/10/24 14:13

    Sounds like some fantastic flavor, Angie!

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  6. Tom8/10/24 14:20

    ...it looks yummy, but we rarely eat beef these days.

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  7. Jeff the Chef8/10/24 15:36

    This looks like a fabulous way to prepare beef! I'm going to try it, for sure. I'm not familiar with Choulula, but I have several hot sauces I could use.

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  8. savorthebest8/10/24 15:41

    Oh that sauce sounds so good with steak ;)

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  9. Anne in the kitchen8/10/24 17:26

    I bought two beautiful ribeyes yesterday to have this week and have everything else on hand. Serendipity!

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  10. LoveT.8/10/24 17:36


    A hearty, aromatic meal, great recipe.

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  11. Christine8/10/24 17:56

    Yummy

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  12. speedy708/10/24 18:00

    MOlto appetitoso ed invitante!!!

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  13. Brian's Home Blog8/10/24 22:43

    Okay, I was hungry but now I'm really hungry. Looks delicious!

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  14. DeniseinVA8/10/24 23:29

    That looks absolutely delicious Angie!!! Always a pleasure to stop by and see this wonderful variety of recipes you share. Thank you :)

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  15. Cooking Julia8/10/24 23:37

    This sauce makes the dish great!

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  16. Citu8/10/24 23:54

    Se ve muy rico. Gracias por la receta. Te mando un beso.

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  17. Raymund | angsarap.net9/10/24 00:50

    This pan-seared steak recipe has everything you need for a restaurant-quality meal at home!

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  18. My name is Erika.9/10/24 02:02

    I don't, but I could, eat steak every day. It wouldn't be healthy, and not good for the environment, but steak is very tasty. Nice recipe Angie.

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  19. Margaret D9/10/24 07:17

    Yummy, Angie.

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  20. Tandy | Lavender and Lime (http://tandysinclair.com)9/10/24 09:34

    I will save this for the next time we have ribeye :)

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  21. Anonymous9/10/24 16:53

    This sounds wonderful! And such beautiful photos as always! Http://www.chefmimiblog.com

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  22. Eva Taylor9/10/24 22:41

    Wow, Angie, this has my mouth watering. It looks absolutely fantastic. I love a pan sauce, it makes the meal so easy. And as luck would have it, it uses thyme, parsley and chives which I have in my garden at the moment (soon to be put away for winter) so it's perfect timing.

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  23. Marcelle 10/10/24 07:17

    We don't eat a lot of red meat, but the next time we are craving beef for dinner, I'll be trying this recipe. This dish looks so good!!

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  24. Roz | La Bella Vita Cucina13/10/24 22:41

    I need to make this recipe after having (and loving) a filet in a mustard-garlic sauce when I was in Italy in 2016. It was so good, I returned again later and ordered it again. Sounds and looks amazing, Angie. Thank you for sharing!

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  25. David15/10/24 22:18

    Hi Angie, I'm back from a road trip...parts of Tennessee, Kentucky, Ohio, Pennsylvania, West Virginia, New York and Virginia. Lots of blogging material to bore folks with! As for this steak creation of yours, sign me up! This is droolworthy for sure... Take Care, Big Daddy Dave

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