Cancy wanted to have steak tonight & it was nice out so we decided to grill. Wanting something a little different for our steaks tonight, I came across this sauce on Melissa’s blog. It was the perfect flavor with the steaks. This is definitely one we’ll be using again.
Grilled Steak with Mustard Cream Sauce
1 tablespoon olive oil
2 petite Sirloins
Table salt and ground black pepper
1 small shallot , minced
1 1/2 tablespoons dry white wine
1/4 cup low-sodium chicken broth
3 tablespoons heavy cream
1 1/2 tablespoons whole-grain dijon mustard
Rub steak with olive oil & then season both sides with salt and pepper. Grill to your desired “doneness” and then tent with foil for about 15 minutes to rest.
While steak is resting, heat 1 tablespoon olive oil in a skillet. Add shallot; cook, stirring frequently, until beginning to brown, 2 to 3 minutes. Add wine and increase heat to medium-high; simmer rapidly, scraping up browned bits on pan bottom, until liquid is reduced to glaze, about 30 seconds; add broth and simmer until reduced to 2 tablespoons, about 3 minutes. Add cream and any meat juices; cook until heated through, about 1 minute. Stir in mustard; season to taste with salt and pepper.
Using sharp knife, slice steak about 1/4 inch thick against grain on bias. Arrange on platter or on individual plates, and spoon sauce over steak; serve immediately.