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While grilling and broiling are the go-to methods for steaks, pan-frying has its benefits. Namely, a quick sauce. Once the steaks have seared and cooked to your preferred doneness, remove them to rest a bit on a platter.
What's left in the skillet, those nice, browned bits, are the basis for your sauce. Simply add the liquid of your choice -- broth, wine, port, beer or, if you must, water -- stir it over high heat until it reduces a bit, and add a dash of seasoning.
Such a sauce is open to many variations. Here we've added fresh mushrooms and used an herb mustard to jazz up the flavor.
Tips:
Pick out fairly thin steaks, less than 3/4 -inch, for the most successful result. Use the heaviest skillet, so it will temper and hold the heat. Use any flavor of Dijon mustard, from tarragon or dill to horseradish.
Steak and mushrooms in cabernet au jus
Prep: 5 minutes
Cook: 18 minutes
Servings: 2
Note: Serve this over instant or regular cooked rice.
Ingredients:
2 tablespoons tarragon-Dijon mustard or other mustard
¼ teaspoon freshly ground pepper
2 small steaks, such as rib-eye or strip, trimmed (6-8 ounces each)
1 tablespoon olive oil
4 ounces sliced cremini mushrooms
½ cup cabernet sauvignon or beef broth
1. Mix mustard and pepper in a small bowl. Spread mustard over both sides of steaks. Heat 1 tablespoon of the olive oil in a cast iron skillet over medium-high heat. Add steaks; cook until browned, 3 minutes. Turn; cook to desired doneness, about 5 minutes for medium-rare (130 degrees). Transfer steaks to a platter; cover lightly with foil.
2. Add mushrooms to skillet; cook, stirring and adding more oil if needed, until starting to brown, about 5 minutes; stir in wine. Cook, stirring up browned bits, to reduce wine slightly, 5 minutes. Pour mushrooms and sauce over steaks.
Nutrition information
Per serving: 405 calories, 60% of calories from fat, 27 g fat, 9 g saturated fat, 153 mg cholesterol, 3 g carbohydrates, 34 g protein, 188 mg sodium, 0 g fiber.
What's left in the skillet, those nice, browned bits, are the basis for your sauce. Simply add the liquid of your choice -- broth, wine, port, beer or, if you must, water -- stir it over high heat until it reduces a bit, and add a dash of seasoning.
Such a sauce is open to many variations. Here we've added fresh mushrooms and used an herb mustard to jazz up the flavor.
Tips:
Pick out fairly thin steaks, less than 3/4 -inch, for the most successful result. Use the heaviest skillet, so it will temper and hold the heat. Use any flavor of Dijon mustard, from tarragon or dill to horseradish.
Steak and mushrooms in cabernet au jus
Prep: 5 minutes
Cook: 18 minutes
Servings: 2
Note: Serve this over instant or regular cooked rice.
Ingredients:
2 tablespoons tarragon-Dijon mustard or other mustard
¼ teaspoon freshly ground pepper
2 small steaks, such as rib-eye or strip, trimmed (6-8 ounces each)
1 tablespoon olive oil
4 ounces sliced cremini mushrooms
½ cup cabernet sauvignon or beef broth
1. Mix mustard and pepper in a small bowl. Spread mustard over both sides of steaks. Heat 1 tablespoon of the olive oil in a cast iron skillet over medium-high heat. Add steaks; cook until browned, 3 minutes. Turn; cook to desired doneness, about 5 minutes for medium-rare (130 degrees). Transfer steaks to a platter; cover lightly with foil.
2. Add mushrooms to skillet; cook, stirring and adding more oil if needed, until starting to brown, about 5 minutes; stir in wine. Cook, stirring up browned bits, to reduce wine slightly, 5 minutes. Pour mushrooms and sauce over steaks.
Nutrition information
Per serving: 405 calories, 60% of calories from fat, 27 g fat, 9 g saturated fat, 153 mg cholesterol, 3 g carbohydrates, 34 g protein, 188 mg sodium, 0 g fiber.
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