Steak in a Mustard-Herbs Creamy Sauce

Steak in a Mustard-Herbs Creamy Sauce

A pan-seared steak, with herbs, mustard, and cream.

2 servings
Preparation 5 min
Cooking 10 min

250 calories per serving 


2 tbsp butter, unsalted   28 g
4 leaves fresh sage   1 g
1 sprig rosemary, fresh   5 g
1 clove garlic, minced    
260 g beef strip loin, or rib eye    
1 pinch salt [optional]   0.1 g
  ground pepper to taste    
1 1/2 tbsp cream 15%   23 mL
1 tsp Dijon mustard   5 mL
1 tbsp whisky   15 mL

Before you start

Preheat the oven to the lowest temperature to keep the steaks and the plates warm while cooking the sauce.


  1. Melt the butter in a small saucepan over low heat. Add the sage leaves and sprigs of rosemary. Mince the garlic then add it to the saucepan. Let infuse a few minutes, until the butter becomes perfumed with the herbs aroma, paying attention not to let it burn. Filter the mixture using a sieve, pressing the solids to extract the butter. Put the perfumed butter in a skillet.
  2. Heat the butter over medium-high heat. Add the steaks and sear them 1-2 min per side, add salt and pepper, then remove the steaks from the skillet and set them aside on a warmed plate in the oven.
  3. In a small bowl, mix well the cream and mustard. Deglaze the skillet with the whisky, then add the cream-mustard mixture and cook 1 min over medium heat with stirring using a wooden spoon or spatula to scrape the bottom of the skillet. Put the steaks back into the skillet and cook 1-2 more min, turning them once. Transfer the steaks to the warmed plates, spoon the sauce over the top, and serve.

Nutrition Facts Table

Nutrition Facts

per 1 serving (100g)


% DV*

* DV = Daily Value




15 g

23 %

Saturated 8 g
+ Trans 0.5 g

45 %


80 mg


85 mg

3 %


2 g

1 %


1 g

2 %


0 g


25 g

Vitamin A

8 %

Vitamin C

2 %


4 %


20 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: 0 serving
Grain Products: 0 serving
Milk and Alternatives: 0 serving
Meat and Alternatives: 1 serving

More info


Free :
Low :
Source of :
Magnesium, Pantothenic Acid, Potassium, Vitamin A, Vitamin B1, Vitamin B2, Vitamin D, Vitamin K
Good source of :
Iron, Phosphorus, Vitamin B6
Excellent source of :
Niacin, Selenium, Vitamin B12, Zinc

More info

This recipe is in the following categories: Beef | Main courses/Entrées | Diabetes-friendly | High Iron | Low Sodium | Sauté/Stir Fry | Valentine's Day

You may like :

Go to the blog >>


Get nutrition advice and cooking tips delivered for free in your mail box every week!