Pan-Sauteed Steak with Garlic-Mustard Sauce
- Yield: 6 to 8 servings
- 3pounds sirloin steak, trimmed of fat
- Salt and pepper
- 2tablespoons minced garlic
- 1/2cup dry red wine
- 1/2cup canned beef broth
- 2tablespoons Dijon mustard
- 3tablespoons minced parsley
- Heat a large skillet coated with nonstick, cooking spray over medium-high heat and saute steak on both sides until done, about 5 to 7 minutes. Season with salt and pepper. With a fork, transfer to a plate.
- To the pan, add garlic and saute 30 seconds. Add wine and boil until reduced by half, stirring well. Add beef broth and mustard, stirring until blended. Boil until slightly thickened. Spoon over the cooked sirloin and sprinkle with the parsley.
For more information on why meat needs to rest after cooking, watch this video for tips from the “Butcher Boys” of Porter Road Butcher in Nashville, TN