Steak with Dijon Shallot Cream Sauce

My beautiful daughter Angelee is visiting from California for the holiday weekend, so as the guest of honor she gets to tell Chef Dad what to cook.

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She wanted steak, so steak it is.  I found a couple nicely marbled ribeyes at the local market and decided to prepare one of my favorite home-brew pan sauces.  This is the first time I ever tried to write this recipe down, so it’s probably a tad imprecise but it should get you pretty darned close.

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For tonight’s dinner I used a pair of inch-thick cuts weighing a little over a pound each.  Start by wrapping them in paper towels and let them sit about 10 minutes to remove all excess moisture.  Preheat the oven to 400, and at the same time heat up a cast iron skillet over medium-high until it just begins to smoke a little bit.  While your skillet is heating, generously season your steaks top and bottom with kosher salt, cracked pepper, and your favorite dry rub.  Add about two tablespoons of vegetable oil, which should be just enough to coat the bottom of the skillet.  When the oil is hot, add your steaks and give them a hard sear.

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After about 5 minutes they should be forming a nice crust on the bottom.  Turn them over, then toss the skillet into the hot oven for about 10 minutes.  That should be enough to bring them up to an internal temperature of about 135, which is right where you want them, although thicker cuts may need a few more minutes.  An instant-read thermometer comes in very handy at a time like this.  Remove the skillet from the oven, transfer the steaks to a plate, and tent them loosely with a sheet of aluminum foil to let them rest for 5-10 minutes.  The interior of the steaks will continue to cook to about 145.  While that is happening, use the time to make your pan sauce from the following ingredients, which will make enough for 4 servings:

  • 2 shallots, chopped
  • 2 oz. beef stock
  • 4 tbsp. Dijon mustard
  • 1 cup heavy cream

Pour off any excess fat from the skillet before starting to make the sauce, leaving about a tablespoon in the pan.  Over medium heat, sauté the shallots until tender and lightly caramelized.  Deglaze with the beef stock and cook until nearly dry.  Reduce the heat to low.  Stir in the mustard, followed by the cream, and cook just until heated through.  That’s it.  Now your ready to serve this delicious sauce over your perfectly cooked steaks.

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These were served with some oven-roasted fingerling potatoes and steamed broccoli, and you can bet your sweet knickers we munched it right down with a big happy grin on our faces.  I hope you’ll try this simple but surprisingly yummy steak recipe — I’m sure you’ll enjoy it.  Until next time:  Eat well, my friends!

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