Pan-Seared Steak with Mushroom Mustard Cream Sauce

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 10 min

Cook 10 min

Total 20 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

12 oz (340 g) sirloin, cut into medallions or thin slices
Salt and pepper to taste
2 tbsp (30 g) butter
1 tbsp (15 ml) oil
1 small shallot, minced
1/4 cup (60 ml) cognac or brandy
1/2 cup (120 ml) beef stock
1/4 cup (60 ml) heavy cream
1 tsp (5 ml) Dijon mustard
1 tbsp (15 ml) chopped parsley

Show original ingredient measurements

12 oz / 340 g sirloin, cut into medallions or thin slices
Salt and pepper to taste
2 tbsp (30 g) butter
1 tbsp (15 ml) oil
1 small shallot, minced
1/4 cup (60 ml) cognac or brandy
1/2 cup (120 ml) beef stock
1/4 cup (60 ml) heavy cream
1 tsp Dijon mustard
1 tbsp chopped parsley

Instructions

1. Season medallions with salt and pepper; heat oil and half the butter in a skillet until hot.
2. Sear steaks 1–2 minutes per side for medium-rare; remove and keep warm.
3. Reduce heat, add remaining butter and shallot, cook until softened; carefully add cognac and flambé or ignite briefly to burn off alcohol.
4. Stir in beef stock, reduce slightly, then add cream and Dijon; simmer until sauce coats the back of a spoon.
5. Return steaks to pan to warm, spoon sauce over, garnish with parsley, and serve.