Steak and quick mustard gravy

Recipe from: 8/1/2002 12:00:00 AM
Ingredients 8
Servings 1


Serving Change
  • olive oil
  • milled pepper
  • 2 rump, sirloin or porterhouse steaks - your choice but we recommend rump
  • 1/4 cup brandy or sherry
  • 1/2 cup beef stock (made with 1/2 tsp powder)
  • 2 tbsp grainy mustard - the French make the best
  • 1/2 tsp sugar
  • fresh vegetables for side dish - we used courgettes and mashed potatoes


Rub steak with olive oil and season with milled pepper.
Heat a non-stick pan to very hot and sear steak on both sides to seal.
Add a little extra olive oil if necessary and cook steak for three minutes.
Turn and cook for a further three minutes for a medium-rare steak.
Remove and keep warm.
Deglaze pan by adding brandy, beef stock, mustard and sugar to the pan juices.
Cook over a high heat to boil for about three minutes.
Drizzle over steaks and serve with your choice of side vegetables.
Note:You could use a griddle pan for the steak, and get all those sexy lines - but then you'll have to make the sauce in a separate pan and you'll miss out on all the meaty pan juices.
And you'll have double the washing up.

Read more on: beef  |  shallow-fry


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