Creamy Dijon Mustard Steak
A tender, golden-seared steak draped in a velvety Dijon mustard and cream sauce — this bistro-inspired recipe is weeknight-fast and dinner-party impressive. The pan drippings folded into the sauce are the secret that ties everything together.
🛒 Ingredients
3 servings
- 500 g (1.1 lb) sirloin or flank steak
- 1 small onion, finely diced
- ¾ cup (200 ml) heavy cream
- 4 tablespoons Dijon mustard
- 1 tablespoon unsalted butter
- 1 drizzle of olive oil
- Salt and freshly ground black pepper
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Directions
- 1
Finely dice the onion and sauté in a drizzle of olive oil over medium heat for about 5 minutes, until soft and translucent.
- 2
Reduce the heat, pour in the heavy cream, and stir gently until warm. Stir in the Dijon mustard, season with salt and pepper, and keep on the lowest heat.
- 3
Season the steaks generously on both sides. Heat a skillet over high heat, add the butter, and sear the steaks 2–3 minutes per side to your preferred doneness.
- 4
Deglaze the hot pan with 2 tablespoons of warm water, scraping up all the caramelised bits, and pour these flavourful juices straight into the mustard sauce.
- 5
Spoon the creamy sauce generously over the steaks and serve immediately with steamed potatoes, fresh pasta, or green beans.
💡 Chef's Tip
For extra depth, replace half the Dijon with whole-grain mustard. Letting the steaks rest 2 minutes before saucing keeps every bite juicy.
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