Steak With Stout Pan Sauce
- 5 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
- 1/2 cup low-salt beef broth
- 1/2 cup stout
- 1 tablespoon (packed) dark brown sugar
- 1 tablespoon soy sauce
- Spread 1 teaspoon mustard over steaks; sprinkle with salt and ground black pepper. Heat 1 teaspoon 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 garlic; saute 15 to 20 seconds. Add broth; bring to 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. Drizzle sauce over and serve.
dijon mustard, olive oil, butter, flour, garlic, lowsalt beef broth, stout, brown sugar, soy sauce
Taken from www.epicurious.com/recipes/food/views/steak-with-stout-pan-sauce-362891 (may not work)