Steak with Whiskey-Mustard Sauce

By: 

Robin Asbell

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Recipe Information

Total Time: 

30 minutes

Servings: 

4 (3/4 cups sauce)

Robust, earthy and rich, this sauce pairs well with assertive foods like beef, pork, poultry or vegetarian sausage.

Ingredients

  • 4 4-ounce steaks

  • 1/2 teaspoon coarse salt

  • 1/2 teaspoon freshly ground black pepper

  • 1/2 teaspoon dried thyme

Sauce

  • 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

Preparation

  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, 10 minutes.

  3. 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.

Serving Suggestion

Serve steaks on top of a bed of sauteed vegetables, like the green beans, mushrooms and tomatoes pictured, and drizzled with sauce.

Nutritional Information

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