A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Pan-Seared Steaks With Worcestershire And Butter Sauce
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Shallots with melted butter, Dijon mustard, and tangy worcestershire sauce make a luscious topping for a nice, thick steak.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
2 reviews
ingredients
4 beef steaks (8 ounce each), 1 to 1 1/4-inches thick, fat trimmed
salt and black pepper, to taste
2 tablespoons vegetable oil, divided use
2 shallots, minced
1 1/2 cup low-sodium chicken broth
1 tablespoon Worcestershire sauce
1/2 teaspoon Dijon mustard
3 tablespoons cold unsalted butter, cut into 1-tablespoon sized pieces
1 tablespoon minced fresh parsley
directions
Dry the steaks with paper toweling and season liberally with salt and pepper. Set aside.
Heat half of the oil in a large, heavy skillet over medium-high heat. When hot, add the steaks and brown on one side for 4 minutes.
Turn the steaks and let cook for 4-6 minutes or until desired doneness. Remove the steaks to a plate and lightly cover with foil. Let the steaks rest for 5 minutes.
Add the remaining oil to the skillet. When hot, add the shallots and cook, stirring frequently, until soft, about 2 minutes. Add the broth to the skillet and stir, scraping up any browned bits on the bottom of the pan. Bring to a simmer and let cook for 5 minutes.
Add the Worcestershire sauce, mustard, and any juices accumulated from the resting steaks. Stir well. Reduce the heat to low.
Add the butter one tablespoon at a time, stirring well after each addition. Remove the pan from the heat.
Stir in the parsley. Taste the sauce and adjust the seasoning as needed with salt and pepper.
Serve the sauce over the steaks.
recipe tips
For an extra flavor boost, add a splash of red wine or brandy to the sauce before adding the broth.
If your sauce is too thin, simmer it for a few extra minutes to reduce and thicken.
For a creamier sauce, stir in a splash of heavy cream or creme fraîche before adding the butter.
Make sure your skillet is hot before adding the steaks to achieve a proper sear.
To clean the skillet, deglaze it with water immediately after cooking for easier cleanup.
Try different types of steak to find your preferred taste and texture; ribeye, sirloin, and filet mignon are all excellent choices.
A cast-iron skillet is ideal for searing steaks due to its heat retention properties.
If butter starts to break or sauce seems too oily, whisk in a few drops of cold water to emulsify.
common recipe questions
Why dry the steaks before seasoning?
Drying the steaks provides a better sear by reducing steam, which can prevent browning.
What's the purpose of letting steaks rest before serving?
Resting allows the juices to redistribute throughout the steak, making sure it is juicy and flavorful when cut.
Can I substitute shallots?
Yes, finely diced onions or green onions can be used, but shallots offer a milder, sweeter flavor.
Is there a substitute for Worcestershire sauce?
Soy sauce or balsamic vinegar can be used as substitutes but will slightly alter the flavor.
Can I use another type of mustard instead of Dijon?
Yes, whole grain mustard or even yellow mustard can be used, but Dijon is preferred for its smooth texture and sharpness.
How do I know when the steak is done to my liking?
Use a meat thermometer: 120 degrees F for rare, 130 degrees F for medium-rare, 140 degrees F for medium, 150 degrees F for medium-well, 160 degrees F for well done.
Can I make this sauce in advance?
The sauce is best made just before serving, as reheating might cause the butter to separate.
What's the best way to store and reheat leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat steaks gently in a skillet or oven, and the sauce over low heat.
Can I freeze the cooked steaks and sauce?
Freezing is not recommended, as it can affect the texture and flavor of the sauce and steaks.
nutrition data
511 calories, 32 grams fat, 2 grams carbohydrates, 55 grams protein per serving. This recipe is low in carbs.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
reviews & comments
June 29, 2019
YES,YES,YES. 5 stars, Recipe is excellent. One of the best. I am a steak and potato person. (55 YRS). I have tried many,many recipes. This is by far === (THE BEST ONE)!!!!!!!! Very flavorful !!!!!!!! You do need to use 1 teaspoon of Dijon mustard though. I will come to your home anytime for dinner !!!!!!!!
February 22, 2019
This recipe was delicious! I used thinner steaks and could have cooked them less, but my family liked them,anyway. I used one teaspoon of Dijon Mustard since we like the flavor so much. I thought the butter would be too much and added only two tablespoons, but it was very good. I will definitely make this recipe again.