Steak with Stout Pan Sauce Recipe

Steak with Stout Pan Sauce Recipe

  • 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
  1. 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.
  2. Mash butter and flour in small bowl; set aside. Heat 1 teaspoon oil in same skillet over medium-high heat. Add garlic; sauté 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.
  3. Thinly slice steaks; divide among plates. Drizzle sauce over and serve.
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