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


  1. 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.
  2. 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

Nutritional Info *per serving

  • Calories 237
  • Fat 8g
  • Saturated Fat 3.1g
  • Cholesterol 102mg
  • Sodium 173mg