Steak with a Honey Mustard Sauce

Liven up your steak with a grown up taste of wholegrain mustard and honey!

Recipe By: cookbuzz (https://cookbuzz.com/kitchen/454)
Serves 2 Prep: 10 min Cook: 15 min

Ingredients

Beef steak fillets 2
Salt & pepper as required
Olive oil 1 tbsp
Butter 1 tbsp
White wine 2 tbsp
Beef stock 5 tbsp
Wholegrain mustard 1.5 tbsp
Honey 2 tbsp
Soy sauce 1 tsp

Method

1
Remove the sinews from the beef fillets to prevent them shrinking, season with salt & pepper and keep aside for 10 minutes.
2
Put the olive oil and butter in a large frying pan and heat on medium. Fry the beef on both sides for 6-8 minutes then remove to a plate to rest.
3
Make the sauce with the oil left in the pan. Add the white wine and burn off the alcohol on high heat, then add the mustard, honey and soy sauce.
4
Add the beef stock and any meat juices from the pan fried beef at Step 2. Boil down on medium heat.
5
The sauce is ready when it's reduced by half and nicely thick. Pour over the beef and serve. This time I tried it with a mushroom pilaf.

Tips & Note

Steak with a Honey Mustard Sauce

Liven up your steak with a grown up taste of wholegrain mustard and honey!

Recipe By: cookbuzz (https://cookbuzz.com/kitchen/454)

Serves 2

Prep: 10 min

Cook: 15 min

Ingredients

Beef steak fillets 2
Salt & pepper as required
Olive oil 1 tbsp
Butter 1 tbsp
White wine 2 tbsp
Beef stock 5 tbsp
Wholegrain mustard 1.5 tbsp
Honey 2 tbsp
Soy sauce 1 tsp

Steak with a Honey Mustard Sauce

Recipe ID :2443 Posted on 27 FEB 2017

Serves 2

Prep 10min
Cook 15min
views 4,867
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Liven up your steak with a grown up taste of wholegrain mustard and honey!

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Ingredients

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2
as required
1 tbsp
1 tbsp
2 tbsp
5 tbsp
1.5 tbsp
2 tbsp
1 tsp

Method

Prep
10min
Cook
15min
1
Remove the sinews from the beef fillets to prevent them shrinking, season with salt & pepper and keep aside for 10 minutes.
2
Put the olive oil and butter in a large frying pan and heat on medium. Fry the beef on both sides for 6-8 minutes then remove to a plate to rest.
3
Make the sauce with the oil left in the pan. Add the white wine and burn off the alcohol on high heat, then add the mustard, honey and soy sauce.
4
Add the beef stock and any meat juices from the pan fried beef at Step 2. Boil down on medium heat.
5
The sauce is ready when it's reduced by half and nicely thick. Pour over the beef and serve. This time I tried it with a mushroom pilaf.
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