pan fried steak with dijon white wine sauce
20 minutes start to finish and you've just made something better than they serve in 95 percent of restaurants.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
- 2 nicely marbled striploin or rib steaks - about 1 inch thick
- 1/4 cup white wine
- 1/4 cup veal stock or chicken stock
- 1 Tsp dijon mustard
- 3 Tbsp butter
- 1 Tbsp olive oil
- salt and coarse ground pepper
Pre-heat your oven to 375F.
Heat an oven proof skillet over medium heat. Season the steaks with salt and pepper. Add1 Tbsp butter and 1 Tbsp olive oil to the pan until the butter stops sizzling. Watch out - you don't want the butter to burn.
Add the steaks and pan fry for about 90 seconds per side then place in pre-heated oven for about 3-4 minutes for rare to medium rare. I can't predict this for you. Steaks are different thicknesses. Use your instant read thermometer to be certain - 125F is the magic number for beef.
Remove pan from oven, put a cloth on the handle to remind you it's screaming hot, and remove steaks. Place pan over medium heat. Add white wine, scraping up any browned bits and reduce to a syrupy glaze. This is called deglazing. Add veal stock or demi-glace and simmer briefly. Whisk in the mustard.
Off heat, whisk in the remaining 2 Tbsp butter one tablespoon at a time. Taste sauce and adjust seasoning if necessary.