A pan-seared steak, with herbs, mustard, and cream.
|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|
|1 1/2 tbsp||cream 15%||23 mL|
|1 tsp||Dijon mustard||5 mL|
|1 tbsp||whisky||15 mL|
|ground pepper to taste [optional]|
Before you start
Preheat the oven to the lowest temperature to keep the steaks and the plates warm while cooking the sauce.
- 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.
- 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.
- 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
per 1 Serving (100g)
% Daily Value
Servings of Canada's Food Guide1 serving of this recipe is equivalent to :
|Vegetables and Fruits :||0||serving|
|Grain Products :||0||serving|
|Milk and Alternatives :||0||serving|
|Meat and Alternatives :||1||serving|
ClaimsThis recipe is :
- 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
- Free :
|Meat and Alternatives||3|