By threeovens on February 04, 2009
Photo by Zurie
Photo by Zurie
"Mustard is not just for hot dogs anymore. This steak is fast and easy to prepare and would go well with most any side dish. Once the mustard has been added, do not allow to boil or the sauce will become unpleasant."
Serving Size: 1 (332 g)
Servings Per Recipe: 4
"Yum!! Maybe not a new idea, but this worked well for me, having run out of enthusiasm for nightly dinners! I did halve your recipe, as we are only 2, and I rubbed the steak with an impressive mixture of herbs, crushed coriander and bound with a little olive oil, and left it for hours in the fridge. Note that any steak should be at room temperature before being put into a smoking-hot pan (I use a griddled pan). About 2 - 3 minutes a side (the chefs say don't keep turning it), then "rest" it -- I let mine rest in a warming oven -- and over goes your sauce. Delicious!! I did not have shallots and used chopped onions, which look like mushrooms in the photos!! :-) Thanks!!"
"I have this exact recipe and haven't used it for awhile.. THANKS for posting (and reminding me) .
This will be dinner this week. It's so simple and yet it's VERY fancy looking and easy to make!
Made this Sun night again: AWESOME !"
"this was ok, but not great"
"This was very good. The family loved it. I followed the recipe except that I did add a tbs of worcestier sauce. Thanks for the recipe."
"Very similar to a dish I've been making for over ten years - - - one that's always a hit with husband & dinner guests. In my version, I use filet mignon instead of sirloin, thinly sliced white onion instead of shallots, olive oil instead of vegetable oil, 1/2 to 3/4 cup non-fat half & half instead of cream, a tablespoon of country ground mustard in addition to the Dijon, & add two cups of fresh sliced mushrooms cooked separately in chicken broth to the sauce. My husband loves this dish, especially when served with diced potatoes cooked in chicken broth with minced garlic."
"This was the [i]piece d' resistance[/i] of my very French-ified *ZWT 5* menu tonight, served with Recipe #321181 and Recipe #257138 for a totally *Groovy GastroGnomic* experience! I didn't have shallots so used some scallions and yellow onion, and Mrs. Hubbard's cupb'rd was out of heavy cream, so I used 1% milk instead (a poor substitute, I agree, but in a pinch it worked). Cut all the leftover meat up into bite-sized pieces and the gravy (oops, this is French, so it's "sauce") :rofl: and will have this over the leftover potatoes for a "quick" slupper later this week. Oh, and I didn't use the cognac, but didn't miss this a bit. The sauce was perfect, next time I would add MORE milk/cream and mustard, to have MORE sauce--gotta love that gravy! Excellent recipe!"
"We all enjoyed this dish very much. The mustard sauce is positively delicious. I will keep this recipe handy so I can make it often. Thanks, Ice Cool Kitty. Made for ZWT5."
"I made this exactly as posted, but I have to say the sauce seemed to me to be a little thin. The cognac and Dijon mustard seemed to cancel each other out, but it still was a very nice cream sauce that I will play with some more. Thanks for posting this. Made for the Groovy GastroGnomes for ZWT5."
"Even picky DH loves this! Made as directed. Thanks, Ice Cool Kitty! Made for ZWT5, Kitchen Witches."
"Shockingly easy, turned out great. Not being James Bond, I did not have cognac lying around to blow on a steak, so I used a slightly lesser amount of cheap whiskey. Once the mustard went in, I think I lost most of the whiskey taste, so next time I will either use more whiskey, less mustard, or maybe blow my savings on the cognac. Any recipe that I can make well even though it involves setting fire to something deserves no less than 5 stars."