Steak with Stout Pan Sauce

Bonappetit.com January 2011
Prep: 20 min Total: 20 min

4 Servings



6 teaspoons Dijon mustard, divided

2 12-ounce New York Strip steaks

2 teaspoons olive oil, divided

1 Tablespoon butter, room temperature

2 teaspoons all purpose flour

1 large garlic clove, pressed

½ cup low salt beef broth

½ cup Stout

1 Tablespoon (packed) dark brown sugar

1 Tablespoon soy sauce

Spread 1 teaspoon of mustard over steaks; sprinkle with salt and pepper. Heat 1 teaspoon of oil in large nonstick skillet over medium-high heat. Cook meat about 4 minutes per side for medium-rare. Transfer to plate; tent with foil. Wipe out skillet.

Mash butter and flour in small bowl; set aside. Heat 1 teaspoon oil in same skillet over medium-high heat. Add garlick; sauté 15 to 20 seconds. Add broth; bring to a boil. Whisk in stout, brown sugar, soy sauce, 3 teaspoons mustard, and butter mixture. Boil until reduced to 2/3 cup, 2 to 3 minutes. Thinly slice steaks; divide among plates and drizzle sauce over and serve.