Entrecôte à la Moutarde ~ Steak with Mustard Cream sauce


Recipe Categories : | French | Steak | Sauces | MAIN INDEX |

Serves : 4-6

Ingredients :

  • 750g-1kg (1½ -2lb) piece sirloin steak, 5cm(2") thick
  • 3 tbsp French mustard
  • salt and pepper
  • 50g (2oz) butter
  • 300ml (1¼ cups) cream
  • 3 tbsp brandy
  • watercress sprigs to garnish

Preparation and Cooking Instructions :

  1. Spread each side of the steak with 1 tbsp mustard. Cover and leave for 1 hour. Season to taste with salt and pepper.
  2. Melt butter in a heavy-based frying-pan, add the steak and seal both sides quickly over a high heat. Lower the heat and cook for 7 o 12 minutes on each side, according to taste. Transfer to a warmed serving dish and keep hot.
  3. Add the remaining mustard and half of the cream to the pan, stirring well to incorporate the meat juices. Heat gently. Add the remaining cream and salt and pepper to taste and bring to just below the boil. Add the brandy and stir well.
  4. Cut the steak into serving portions and pour over the sauce. Garnish with watercress and serve immediately.