Sirloin Steak with Mustard Cream Pan Sauce

1 large sirloin steak (enough for 2 people)

1/2 teaspoon ground black pepper

1/2 teaspoon kosher salt

1/2 teaspoon ground coriander

1/4 teaspoon ground mustard seed

drizzle of Olive Oil

1/2 cup dry white wine

1 tablespoon butter

1/4 cup cream

2 tablespoons prepared mustard

1 teaspoon ground mustard seed

2 tablespoons milk

Pre-heat the oven to 400 degrees.

Combine the first four spices in a small bowl.  At least 20 minutes before cooking, take the steak out of the fridge and rub in the spice mixture all over the outside of the steak.

Go ahead the pour the white wine into a small bowl and put it close to the stove.   Combine the next 5 ingredients in another bowl and have that ready near the stove as well.

Once you’re ready to cook, in a stainless steel or cast iron skillet (again- with a pan sauce, you want to avoid using your non-stick cookware), drizzle the olive oil.  Heat over medium high heat.  Once the olive oil just begins to smoke, add the steak.   Sear for 2 minutes on each side, making sure to leave some fond behind on the skillet.  Transfer to baking vessel and finish the steak in the oven.  (A meat thermometer would be really helpful here…)

Deglaze the pan with the white wine.  (Pour the wine into the skillet, and use a wooden spoon to scrape up all the goodness that the beef left behind).  After about a minute, add the rest of the sauce ingredients.  Cook this down for about 5 minutes over the same medium high setting.  Once it begins to thicken and reduce, you can reduce the heat while you wait for the steak.  This extra cooking time over low should help further develop the flavors in the sauce, just watch it carefully so that it doesn’t get dried out.

Once the meat is done, let it rest for at least 5 minutes, if not 10.  Slice the steak into strips and then drizzle with the mustard cream sauce.  ENJOY!

We got the idea for this recipe from a cookbook that Sandy and Kate gave us called “The Maryland Way.”  It’s an old fashioned, wonderful book with a whole range of great recipes.  Sometime, we’re going to get brave enough to try some of their recipes for wild game…

Thanks Sandy and Kate!

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