Prep: 20 minutes 4 Servings
5 teaspoons Dijon mustard, divided
2 12-ounce New York strip steaks
2 teaspoons olive oil, divided
1 tablespoon butter, room temperature
2 teaspoons all purpose flour
1 large garlic clove, pressed
1/2 cup low-salt beef broth
1/2 cup stout
1 tablespoon (packed) dark brown sugar
1 tablespoon soy sauce
Spread 1 teaspoon mustard over steaks; sprinkle with salt and ground black pepper.
Heat 1 teaspoon oil in large nonstick skillet over medium-high heat. Cook meat about 4 minutes per side for medium rare. Transfer to plate; tent with foil. Wipe out skillet.
Mash butter and flour in small bowl; set aside. Heat 1 teaspoon oil in same skillet over medium-high heat. Add garlic; saute 15 to 20 seconds. Add broth; bring to boil. Whisk in stout, brown sugar, soy sauce, 3 teaspoons mustard, and buter misture. Boil until reduced to 2/3 cup, 2 to 3 minutes.
Thinly slice steaks; divide among plates. Drizzle sauce over and serve.
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