Recipe for Pan-seared Steak with Mustard Demi Glace Sauce

 

 

Ingredients
Two 8 to 10 ounces and 1-inch thick tenderloin, room temperature
Coarse salt and freshly ground pepper
2 tablespoons unsalted butter

For sauce:
½ cup demi glace
¼ cup vermouth or white wine
¼ cup heavy cream
1 teaspoon Dijon mustard

Directions:
1. Heat a 10-inch cast-iron skillet over medium-high heat until it is very hot but not smoking, about 2 minutes.
2. Season steaks on both sides with salt and pepper.
3. Add half the butter to the skillet and set one of the steaks directly on top. Repeat with the remaining butter and steak.
4. Without moving the steaks, sear until steaks release easily from pan and a golden brown crust has formed, about 4 minutes. To keep the juice inside.
5. Using tongs, turn steaks over and continue cooking until an instant-read thermometer reaches 145 degrees for medium well. Transfer steaks to a warm plate to rest. Do not cut immediately to keep it juicy.
6. Remove pan from heat and carefully pour in vermouth. Return skillet to heat. Deglaze pan, stirring up any browned bits with a wooden spoon and cook until liquid is almost completely reduced, about 45 seconds.
7. Add the demi glace, cream and any juices that have collected from steak, and stir to combine.
8. Stir in mustard and heat for 15 seconds. 9. Cook until sauce lightly coats the back of a spoon, about 10 seconds. Season with salt and pepper.
10. Place the steaks on dinner plates and pour the sauce over, dividing evenly, before serving.

Written by: Carleen Ryu