Everyday Steak with a Mustard Sauce

Steak with mustard sauce and sourdough croutons

Like my family, if you like steak, you must have a simple go-to recipe for steak, which you can whip up without much ado.  I cook steak in many different ways and typically reserve the more elaborate recipes for a Friday night, or for when I am entertaining.  For a special meal, my inspiration is often Julia Child. Nothing can beat her Steak Au Poivre involving some fabulously flamboyant flambéing. For a weeknight though we need something simpler.

Tom Kerridge’s steak with mustard

This recipe is adapted from Tom Kerridge’s “Proper Pub Food”. I love his simple use of mustard to great effect, but cannot bear the thought of the “fond” (the sticky bits left on the bottom of the pan after searing the steak) going to waste, so inevitably make a pan sauce. Kerridge serves up the dish with sourdough croutons, which we collectively felt weren’t necessary;  you decide. He uses roasted mustard seeds which I dispensed with and used wholegrain mustard.

Rosemary potatoes

I also served some rosemary-roasted potatoes with it, which are every so easy to make, especially if you use new or waxy potatoes that require no peeling.

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Everyday Steak with a Mustard Sauce
Kerridge uses very thin sirloin steaks and flash fries them, but I bought meaty 3/4 ‘ ribeye steaks, so cooked them a bit longer. You can use sirloin, or tenderloin if you prefer.
Cuisine Modern British
Prep Time 5 min
Cook Time 10 min
Servings
generously
Ingredients
For the steaks:
Mustard dressing:
Cuisine Modern British
Prep Time 5 min
Cook Time 10 min
Servings
generously
Ingredients
For the steaks:
Mustard dressing:
Instructions
  1. First prepare the mustard dressing. Crush the garlic in a small pestle mortar with a tiny bit of salt (or you can grate it as well). Whisk in all the other ingredients for the dressing. Taste seasoning.
  2. When ready to cook the steaks heat a frying pan (stainless steel preferably, not non-stick). Add the oil and butter and heat on medium-high.
  3. Pat the steaks dry and season lightly.
  4. Add the steaks to the hot pan and fry on first side for 3-4 minutes on each side depending on how you like them done. For a ¾” steak this timing should yield a medium rare steak.
  5. Transfer the steaks to a plate and cover with foil to keep warm.
  6. Return the pan to the heat, and add a little stock, water or wine to deglaze. Use a spatula to scrape up all the stuck bits (that’s full of flavour and under no circumstances should land up in the sink!). Take off the heat and add a dash or lemon juice.
  7. Plate the steaks with a drizzle of the pan sauce, the dressing and sprinkling of spring onion greens. Top with sourdough croutons if using, and rocket leaves and serve immediately.
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